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!
GRILLED SWORDFISH WITH MOROCCAN CHARMOULA
Steps:
- In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
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
HADDOCK IN CHARMOULA SAUCE
Steps:
- Prepare fish and vegetables:
- Preheat oven to 425°F.
- Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
- Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
- Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
- Make charmoula sauce:
- Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
- Bake fish and vegetables:
- Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
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.
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.
More about "moroccan fish charmoula recipes"
CLASSIC MOROCCAN FISH TAGINE WITH CHERMOULA AND VEGETABLES
From tasteofmaroc.com
4.6/5 (25)Total Time 2 hrsCategory MainCalories 377 per serving
- Place all chermoula ingredients in a bowl and stir to combine. If the marinade is thick and paste-like, thin its consistency with a little more oil or lemon juice or a tablespoon or two of water.
- Add the olive oil to the base of a large tagine or a deep skillet. Add the sliced onion, covering as much of the tagine as possible. This serves as a bed for the remaining ingredients.
- Add 1/4 to 1/2 cup water to the tagine, cover and place over medium-low to medium heat. (Use a diffuser beneath the tagine if cooking over a heat source other than gas.)
CHERMOULA FISH, MOROCCAN MARINATED FISH - DEMAND AFRICA
From demandafrica.com
Estimated Reading Time 2 mins
- Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).
- Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula.
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (94)Total Time 10 minsCategory Entree, Dinner, Ingredient, SauceCalories 45 per serving
MOROCCAN FISH TAGINE (MQUALLI) RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN BAKED COD & VEGETABLES WITH CHERMOULA SAUCE RECIPE
From eatingwell.com
CHERMOULA - MOROCCAN CONDIMENT — MY MOROCCAN FOOD
From pinterest.ca
30+ AMAZING MOROCCAN FOODS THAT CAN STEAL YOUR HEART 2022
From lacademie.com
MOROCCAN FEAST: BAKED FISH WITH CHERMOULA, PEPPERS AND POTATOES
From prospectthepantry.com
MOROCCAN CHARMOULA SAUCE RECIPE | PBS FOOD
From pbs.org
EASY MOROCCAN CHERMOULA SAUCE - LEMON BLOSSOMS
From lemonblossoms.com
FISH WITH MOROCCAN CHERMOULA SAUCE - CHOWHOUND
From greatist.com
MOROCCAN CHERMOULA RECIPE - EATINGWELL
From eatingwell.com
MOROCCAN CHARMOULA FOR FISH
From bigoven.com
ALASKA ROCKFISH CHARMOULA | ALASKA SEAFOOD MARKETING INSTITUTE
From alaskaseafood.org
JOYCE GOLDSTEIN’S DAZZLING FISH WITH CHARMOULA - FOOD GAL
From foodgal.com
MOROCCAN FOOD - 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From swedishnomad.com
GRILLED SWORDFISH WITH CHARMOULA RECIPE - FOOD & WINE
From foodandwine.com
SEAFOOD - THE MOROCCAN FOOD
From themoroccanfood.com
MOROCCAN FISH CHARMOULA RECIPES
From recipesforweb.com
FISH - THE MOROCCAN FOOD
From themoroccanfood.com
MOROCCAN FOOD BUCKET LIST: 30 FOODS FROM MOROCCO TO EAT
From bucketlistjourney.net
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE - GREEDY …
From greedygourmet.com
CHARMOULA MACKEREL | FISH | THE GUARDIAN
From theguardian.com
FISH TAGINE WITH CHERMOULA RECIPE - FOOD NEWS
From foodnewsnews.com
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
THE HIRSHON MOROCCAN CHERMOULA - شرمولة - THE FOOD DICTATOR
From thefooddictator.com
055 - MOROCCAN BAKED FISH WITH CHARMOULA - COOKING WITH ALIA
From cookingwithalia.com
SEA FOOD: FISH, THE STAR OF MOROCCAN DISHES!
From moroccanfoodtour.com
CHARMOULA: MOROCCAN MARINADE 3 WAYS
From theveganmoroccan.com
CHERMOULA: HOW TO MAKE MOROCCAN FISH CHERMOULA - DESIDAKAAR
From desidakaar.com
CHERMOULA MOROCCAN FISH MARINADE BEST RECIPES
From findrecipes.info
MEDITERRANEAN SEA BASS RECIPE - TRUE NORTH SEAFOOD
From truenorthseafood.com
MOROCCAN FOOD - WHITING FILLETS WITH CHERMOULA
From moroccan-food.com
CHARMOULA MARINADE RECIPE - MAROCMAMA
From marocmama.com
HALIBUT WITH CHARMOULA RECIPE | MYRECIPES
From myrecipes.com
BEST MOROCCAN FISH RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN SARDINES WITH CHARMOULA RECIPE - FOOD NEWS
From foodnewsnews.com
CHERMOULA RECIPE - MOROCCAN MARINADE WITH HERBS AND SPICES
From tasteofmaroc.com
MOROCCAN FISH CHERMOULA RECIPE - HOME CHEF
From homechef.com
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #condiments-etc #seafood #african #easy #beginner-cook #moroccan #marinades-and-rubs #dietary #low-carb #inexpensive #low-in-something #4-hours-or-less
You'll also love