Fishmarinadechermoula Recipes

CHERMOULA

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Chermoula image

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

FISH MARINADE (CHERMOULA)

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

Provided by LifeIsGood

Categories Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Fish Marinade (Chermoula) image

Steps:

In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Ingredients

1 cup fresh cilantro
4 garlic cloves, peeled
2 tablespoons white vinegar
1 lemon, juice of
1 lime, juice of
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil (more if needed)
salt, to taste
cayenne pepper, to taste

SEAFOOD MARINARA

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

Seafood Marinara image

Steps:

In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

Ingredients

1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup white wine
3 cups good quality tomato sauce
1/4 teaspoon red pepper flakes
10 large shrimp, peeled and deveined
10 scallops, rinsed
1/4 cup chopped parsley
12 ounces Angel hair pasta (Vermicelli), cooked and drained

CHERMOULA (MOROCCAN MARINADE)

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.

Provided by English_Rose

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Chermoula (Moroccan Marinade) image

Steps:

Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
Add the fresh cilantro and mix in or give an additional quick whiz to combine.
Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

Ingredients

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

FISH MARINADE FOR PEOPLE WHO HATE FISH

My husband and I love fish and buy it frequently. Sometimes, we end up getting a more fishy fish than we like and hate to throw it away. So, this is something we've come up with to marinate the fish with to make it totally yummy, despite the funky-fish-flavor factor. :D My step-daughter hates fish and has always refused to eat it. She tried a piece of Tilapia marinated in this and said it was honestly good. That's saying a lot if she ate it! Hope you find this as useful as we do. It's great on a nice piece of fish OR for use on that older fish you found in the freezer that you thought you'd have to throw out because it's so, shall we say, reminiscent of the sea? ;) We always bake the fish in a glass dish with the marinade poured over it. Let me know what you think.

Provided by PookeyLumLum

Categories Low Protein

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Fish Marinade for People Who Hate Fish image

Steps:

Whisk all ingredients together and pour over whichever fish you choose. I put the fish and marinade in a Ziplock and store it in the fridge.
Leave to marinate for one hour.
Cook fish however you prefer but baking is great.

Ingredients

2/3 cup olive oil
1 tablespoon lemon juice (you can leave this out and give each person a lemon wedge instead if you like)
3 large garlic cloves, minced
1 shallot, minced
2 teaspoons basil
1 1/2 teaspoons salt
2 teaspoons pepper
1 dash paprika

FISH MARINADE (CHERMOULA)

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

Provided by LifeIsGood

Categories Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Fish Marinade (Chermoula) image

Steps:

In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Nutrition Facts : Calories 82.8, Fat 7.4, SaturatedFat 1, Sodium 7, Carbohydrate 4.6, Fiber 1, Sugar 0.8, Protein 0.9

Ingredients

1 cup fresh cilantro
4 garlic cloves, peeled
2 tablespoons white vinegar
1 lemon, juice of
1 lime, juice of
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil (more if needed)
salt, to taste
cayenne pepper, to taste

SPICED HERB MARINADE FOR FISH

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.

Provided by Nancy Harmon Jenkins

Categories Garlic Bake Marinate Lemon Salmon Cilantro Parsley

Yield Makes 6 servings

Number Of Ingredients 10

Spiced Herb Marinade for Fish image

Steps:

Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan.
Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.
Have the fish steaks ready in a baking dish large enough to hold them all in one layer.
Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so.
When you are ready to cook, preheat the oven to 350°F.
Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
Serve immediately, spooning a little of the marinade over each serving.

Ingredients

1 large bunch freshly cilantro
1 large bunch flat-leaf parsley
8 garlic cloves, crushed with the flat blade of a knife
1 teaspoon sea salt, or more to taste
1 tablespoon fresh ground cumin, or more to taste
1 tablespoon very fragrant crushed dried red pepper, or more to taste
1 tablespoon ground sweet red pepper paprika, or more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think)
6 to 8 small salmon steaks, each weighing about 6 ounces

FISH CHERMOULA

Categories Fish Bake Marinate Sauté Lemon Spice Fennel Healthy Parsley Gourmet

Yield Serves 6

Number Of Ingredients 17

Fish Chermoula image

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.

Ingredients

For chermoula
1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
2 tablespoons unsalted butter
1/2 cup water
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

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

Moroccan Fish Charmoula image

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.

Ingredients

3 tablespoons cilantro, finely chopped
3 tablespoons fresh parsley, finely chopped
2 medium garlic cloves, minced
1/2 onion, grated
3 tablespoons olive oil
3 -4 tablespoons lemon juice
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 pinch cayenne pepper

BARBECUE FISH MARINADE

Make and share this Barbecue Fish Marinade recipe from Food.com.

Provided by Baz231

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Barbecue Fish Marinade image

Steps:

Whisk together all ingredients.
Marinate fish for at least 1 hour before cooking.

Nutrition Facts : Calories 85.1, Fat 8.1, SaturatedFat 1.1, Sodium 741.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 1.4

Ingredients

35 ml soy sauce
35 ml lime juice
35 ml white vinegar
35 ml olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 tablespoon sesame seeds
1 teaspoon minced garlic clove

FISH MARINADE

Make and share this Fish Marinade recipe from Food.com.

Provided by CountryLady

Categories < 15 Mins

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

Fish Marinade image

Steps:

Combine all ingredients& stir well.
Marinade fish for 1/2 hour to an hour before grilling.

Nutrition Facts : Calories 631, Fat 54.9, SaturatedFat 7.1, Sodium 5810.9, Carbohydrate 27.8, Fiber 1.7, Sugar 17.8, Protein 12.1

Ingredients

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons ketchup
3 tablespoons oil
2 cloves garlic, minced
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/4 teaspoon parsley

EASIEST EVER FISH MARINADE

The easiest and tastiest fish marinade ever! Best on halibut, mahi mahi, or orange roughy.

Provided by LYNN

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 55m

Yield 4

Number Of Ingredients 4

Easiest Ever Fish Marinade image

Steps:

In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 1.6 g, Cholesterol 35.9 mg, Fat 20.7 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 1263.1 mg, Sugar 0.4 g

Ingredients

⅓ cup soy sauce
⅓ cup vegetable oil
⅓ cup bourbon whiskey
4 (4 ounce) fillets halibut

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Fishmarinadechermoula Recipes

CHERMOULA

FISH MARINADE (CHERMOULA)

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

SEAFOOD MARINARA

CHERMOULA (MOROCCAN MARINADE)

FISH MARINADE FOR PEOPLE WHO HATE FISH

FISH MARINADE (CHERMOULA)

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

SPICED HERB MARINADE FOR FISH

FISH CHERMOULA

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.)

BARBECUE FISH MARINADE

Make and share this Barbecue Fish Marinade recipe from Food.com.

FISH MARINADE

Make and share this Fish Marinade recipe from Food.com.

EASIEST EVER FISH MARINADE

The easiest and tastiest fish marinade ever! Best on halibut, mahi mahi, or orange roughy.

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