Chermoula Marinated Mackerel Recipes

MOROCCAN CHERMOULA MARINADE

Moroccan Chermoula Marinade image

Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.

Provided by Christine Benlafquih

Categories Entree Dinner Ingredient Sauce

Time 10m

Yield 10

Number Of Ingredients 10

Ingredients

1 large bunch cilantro, finely chopped (only small leaves and small stems)
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more to taste)
1 teaspoon chopped fresh ginger , optional
1/2 teaspoon cayenne pepper, optional
1/4 teaspoon saffron threads , crumbled
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice, from 1 small lemon

Steps:

The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

CHERMOULA-MARINATED MACKEREL

Chermoula-marinated mackerel image

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

Ingredients

2 whole mackerel , scaled, gutted and cleaned
olive oil , for brushing
lemon wedges, to serve
1 garlic clove , roughly chopped
2 tsp fennel seeds
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp saffron
1 red chilli , roughly chopped, seeds in or out - up to you
1 tbsp olive oil
2 garlic cloves
1 tsp ground cumin
½ tsp paprika
pinch chilli powder
2 tbsp lemon juice
50g coriander , roughly chopped
3 tbsp light olive oil

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

CHERMOULA

Chermoula image

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

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

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.

MOROCCAN CHERMOULA MARINADE

Moroccan Chermoula Marinade image

Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.

Provided by DailyInspiration

Categories Moroccan

Time 15m

Yield 150 ml.

Number Of Ingredients 11

Ingredients

1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons ground cinnamon (or a 10cm stick cinnamon)
3 garlic cloves, chopped
6 parsley sprigs, finely chopped (thick sprigs)
6 coriander sprigs, finely chopped (cilantro, thick sprigs)
2 teaspoons ground sumac (or zest of 1 large lemon)
1 tablespoon mild paprika
2 tablespoons honey
3 tablespoons light olive oil
1 teaspoon fresh ground black pepper

Steps:

Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.

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