|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chermoula is a thick marinade for fish, and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula, and there are several variations, the taste is always very similar.
Chermoula is close to relish in texture and a versatile preparation. In addition to fish, it can also be used to marinate chicken or shellfish; just add extra water to thin it out, leave your meats to rest in it for up to a day, and grill or bake to your liking.
This classic chermoula recipe is quick and easy to prepare. Adjust the levels of spiciness depending on your preference. Because it yields a good amount (enough to marinate 4 and 1/2 pounds of fish) you can save some to add it to baked potatoes or veggies, or to mix it into couscous or rice.
- 1 large bunch cilantro (coriander, finely chopped, only small leaves and small stems)
- 4 cloves garlic (pressed or finely chopped)
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt (or more, to taste)
- Optional: 1 teaspoon chopped fresh ginger
- Optional: 1/2 teaspoon cayenne pepper
- 1/4 teaspoon saffron threads (crumbled)
- 3 tablespoons vegetable oil
- 1 small lemon (juiced)
Gather the ingredients.
Mix all ingredients in a bowl.
The chermoula is now ready for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous.
Think Outside the Box
Although the suggested use for chermoula is as a relish or marinade for fish, you can play with the flavors of this delicious rub and add it to other preparations:
- Stuff a whole chicken with pieces of lemon, lime, onion, carrot, and celery coated in the marinade, and put some more chermoula between the skin and the meat of the chicken, adding generous chunks of butter as well. Drizzle with olive oil, and sprinkle salt and pepper before baking.
- Cook some rice with a tablespoon of chermoula, add grilled skirt steak, and top with fresh cilantro and lime wedges.
- Cut open a whole fresh baguette, apply a generous layer of chermoula on both sides, and layer on pastrami, arugula, iceberg lettuce, and goat cheese for an innovative hero sandwich. Slice into small pieces as a party appetizer.
- Add 2 tablespoons of chermoula to 1 cup of full-fat greek yogurt. Mix with 2 tablespoons of olive oil, the juice of a lime, salt, and pepper for a veggie-and-chip dip.