BLENDER CHERMOULA SAUCE
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 12
Steps:
- Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
- Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
- Add cilantro, parsley, and mint; process until well combined but slightly textured.
- Do Ahead
- Sauce can be made 3 days ahead; chill in an airtight container.
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
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
More about "chermoula marinated mackerel recipes"
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE | GREEDY …
From greedygourmet.com
Reviews 4Category SauceCuisine MoroccanTotal Time 5 mins
- Use as a marinade for out of this world’s lamb chops or as a refreshing sauce with vegetables or grilled fish.
CHERMOULA RECIPE - MOROCCAN MARINADE WITH HERBS …
From tasteofmaroc.com
4.7/5 (11)Total Time 10 minsCategory Spices And CondimentsCalories 634 per serving
- Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
- Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.
EASY AUTHENTIC CHERMOULA RECIPE | FEASTING AT HOME
From feastingathome.com
CHERMOULA MARINADE RECIPE : SBS FOOD
From sbs.com.au
CHERMOULA MARINATED MACKEREL RECIPE | PUREWELL | BLOG
From purewell.co.uk
CHERMOULA - A NORTH AFRICAN MARINADE - LINSFOOD
From linsfood.com
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHERMOULA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHERMOULA MARINADE RECIPE - BBC FOOD
From bbc.co.uk
CHERMOULA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine MoroccanTotal Time 10 minsCategory Side Dish, SauceCalories 73 per serving
PARCHMENT BAKED FISH AND VEGETABLES WITH CHERMOULA RECIPE
From simplyrecipes.com
EASY 5-MINUTE CHERMOULA SAUCE RECIPE {VIDEO} - KEY TO MY LIME
From keytomylime.com
MARINATED MACKEREL RECIPE - DANIEL BOULUD - FOOD & WINE
From foodandwine.com
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHERMOULA CHICKEN | SILK ROAD RECIPES
From silkroadrecipes.com
CHARMOULA MACKEREL | FISH | THE GUARDIAN
From theguardian.com
MACKEREL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRILLED SHRIMP WITH CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
OVEN-GRILLED MACKEREL WITH CHERMOULA - QUICHENTELL
From quichentell.com
You'll also love