Moroccan Chermoula Marinade Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté until garlic is golden, about 2 minutes. Add tomatoes, cilantro, and parsley. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

Steps:

• Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

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.