Best Classic Moroccan Charmoula For Fish Recipes
CLASSIC MOROCCAN CHARMOULA FOR FISH
Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!
Provided by EdsGirlAngie
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
- Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
- Charmoula can also be used to marinate chicken with good results!
MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BROILED FISH WITH CHERMOULA
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
- If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 0 grams
FISH CHERMOULA
Steps:
- Make chermoula:
- In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
- Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
- Preheat oven to 350°F.
- In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
- While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
- Serve each fillet on a bed of fennel and garnish with fennel fronds.
MOROCCAN FISH CHARMOULA
Charmoula is a Moroccan marinade use for different kinds of meat. This particular one is good for fish & seafood. (Cooking time is marinating time.)
Provided by FDADELKARIM
Categories Moroccan
Time 2h15m
Yield 3/4 cup of marinade
Number Of Ingredients 13
Steps:
- Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices.
- Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours.
- Note: There should be enough charmoula to marinate 2 lbs of fish or seafood.
- Broil, bake, or grill the fish once done marinating.
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