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.
YAMOU'S GRILLED FISH WITH CHERMOULA
This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.
Provided by Chef Kate
Categories Moroccan
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
- With the motor running, slowly add the olive oil in a steady stream and process until smooth.
- Season with salt and pepper.
- With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
- Place in the refrigerator for 1 hour to marinate.
- Prepare hot grill fire or preheat the broiler.
- Grill or broil the fish about 3 minutes on each side.
- Serve with lemon wedges and any unused chermoula sauce.
Nutrition Facts : Calories 267, Fat 27.7, SaturatedFat 3.8, Sodium 12.2, Carbohydrate 7.5, Fiber 2.7, Sugar 0.8, Protein 1.4
CHERMOULA-MARINATED MACKEREL
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
Provided by Maria Elia
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
- Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
- Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.
Nutrition Facts : Calories 698 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.36 milligram of sodium
More about "grilled white fish with chermoula recipes"
GRILLED SHRIMP WITH CHERMOULA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AfricanTotal Time 45 minsCategory Dinner, SauceCalories 403 per serving
BOBBY FLAY'S GRILLED WHITE FISH WITH CHERMOULA - YOUTUBE
From youtube.com
Author Food NetworkViews 20.3K
GRILLED SHRIMP WITH CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
Category Entree, Appetizer, Mains, Quick And EasyCalories 275 per serving
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY GRILLED WHITEFISH RECIPE - RECIPES.NET
From recipes.net
GRILLED SWORDFISH WITH CHERMOULA MARINADE RECIPE - CUISINART
From cuisinart.com
43 GRILLED FISH RECIPES FOR YOUR NEXT BBQ | EPICURIOUS
From epicurious.com
CHERMOULA FISH, MOROCCAN MARINATED FISH - DEMAND AFRICA
From demandafrica.com
GRILLED WHITE FISH WITH CHERMOULA – RECIPES NETWORK
From recipenet.org
GRILLED FISH WITH CHERMOULA SAUCE | MAIN COURSES | CATEGORIES
From pedroncelli.com
HOW TO MAKE BOBBY FLAY’S GRILLED WHITE FISH WITH CHERMOULA
From baitshop.com
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PARCHMENT BAKED FISH AND VEGETABLES WITH CHERMOULA RECIPE
From simplyrecipes.com
GRILLED WHITE FISH WITH CHERMOULA RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
CHERMOULA GRILLED FISH WITH COUSCOUS - TASTE.COM.AU
From taste.com.au
GRILLED SWORDFISH WITH CHARMOULA RECIPE - QUICK FROM SCRATCH FISH ...
From foodandwine.com
GRILLED SALMON WITH CHERMOULA CHICKPEAS — EAT THIS NOT THAT
From eatthis.com
15 BEST FISH FRY RECIPES - EASY FISH FRY MENU IDEAS - THE PIONEER …
From thepioneerwoman.com
MOROCCAN CHERMOULA RECIPE | EATINGWELL
From eatingwell.com
You'll also love