CHERMOULA FISH RECIPES

Name: Broiled Fish With Chermoula
Total time: 45 min
Yield: Serves 4
Cuisine: moroccan
Ingredients: 1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass; Salt and freshly ground pepper; 1 recipe chermoula ( see recipe ); Additional lemon juice and wedges or olive oil to taste

BROILED FISH WITH CHERMOULA RECIPE - NYT COOKING

Broiled Fish With Chermoula Recipe - NYT Cooking image

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

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

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//schema.org, Calories 163, UnsaturatedFatContent 1 gram, CarbohydrateContent 3 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 14 grams, SaturatedFatContent 2 grams, SodiumContent 333 milligrams, SugarContent 0 grams

BROILED FISH WITH CHERMOULA RECIPE - NYT COOKING

Broiled Fish With Chermoula Recipe - NYT Cooking image

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

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

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.

FISH CHERMOULA RECIPES

2021-07-30 · Chermoula Recipe: Marinade for Fish and Poultry. July 30, 2021 by Jennifer Dumas. AND for vegetables as well. Even though traditionally used to marinate fish, charmoula is truly delightful on anything, from whole fish to fish …
From tfrecipes.com

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CHERMOULA FISH, MOROCCAN MARINATED FISH - DEMAND AFRICA

Jul 11, 2017 · Cover the fish fillets with 1/2 cup of chermoula and place in the fridge to marinate. Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula. Stir and cover with a lid. Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.
From demandafrica.com

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MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS

Nov 10, 2008 · Chermoula is a thick marinade for fish and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula—and there are several variations—the taste is always very similar.
From thespruceeats.com

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OVEN BAKED FISH WITH CHERMOULA AND PRESERVED LEMON ...

May 20, 2015 · METHOD. • Preheat oven to 200 C (400 F) • Prepare one cup of chermoula. • Cover the fish fillets with 1/2 cup of chermoula and place in the fridge to marinate. • Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula…
From mymoroccanfood.com

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FISH CHERMOULA RECIPES

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MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS

Aug 25, 2021 · Chermoula is a thick marinade for fish and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula—and there are several variations—the taste is always very similar.
From thespruceeats.com

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CHERMOULA FISH - PIQUANT POST - GLOBALLY INSPIRED RECIPES

Chermoula is a sauce so tasty, pretty much all of the North African countries claim it as their own. An herbaceous blast of flavor that is traditionally paired with grilled fish as a marinade or a tapenade (or both), Chermoula's bright flavor and acidity lends itself …
From piquantpost.com

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ROASTED FISH WITH CHERMOULA RECIPE | PAMELA SALZMAN & RECIPES

Mar 16, 2017 · Arrange the fish on the prepared baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Spread a spoonful of the chermoula onto each piece of fish and top with a lemon slice. Roast the fish for 8-10 minutes, depending on the thickness of the fish, about 10 minutes for 1-inch thickness.
From pamelasalzman.com

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CHERMOULA FISH - PIQUANT POST - GLOBALLY INSPIRED RECIPES

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CHERMOULA FISH RECIPE WITH TAHINI SAUCE | HCF

Rub the chermoula all over the fish fillets, arrange them on top of the tomatoes, skin-side up, and roast for 15-20 minutes until the fish is just cooked. While the fish is cooking, make the tahini sauce by mixing the tahini with the lemon juice, a pinch of salt and 3 tablespoons of water. The sauce should be the consistency of thickened cream.
From hcf.com.au

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CHERMOULA FISH TAGINE | MINDFOOD RECIPES & TIPS

Mar 31, 2017 · Combine fish and half the chermoula in a ceramic bowl. Steam potatoes until nearly tender. Heat oil in a flameproof tagine or large heavy-based frying pan with a lid over medium heat. Add onion and capsicum. Cook, stirring for 5 minutes or until softened. Add ginger and tomatoes. Cook, stirring for 2 minutes. Remove from heat.
From mindfood.com

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PAN-FRIED FISH WITH CHERMOULA - SEASONED PIONEERS ...

Method. Mix together the Chermoula spice blend, crushed garlic cloves, olive oil, lemon juice and chopped coriander & parsley. Add the fish fillets to the mixture and make sure all of the fish is …
From seasonedpioneers.com

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CHERMOULA: HOW TO MAKE MOROCCAN FISH CHERMOULA

Chermoula recipes vary widely from region to region. During Eid al-Fitr, chermoula with salted cured fish is often prepared in Sfax, Tunisia. This regional variety consists of a fresh, dark raisin purée mixed with cooked onions and spices like garlic, cumin, chili, black pepper, and cinnamon.
From desidakaar.com

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