Chermoula Moroccan Fish Marinade 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 (MOROCCAN MARINADE)

Chermoula (Moroccan Marinade) image

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.

Provided by English_Rose

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 garlic cloves, chopped
1 -2 teaspoon ground cumin
1 pinch saffron thread
4 tablespoons olive oil
1 lemon, juice of
1 small red chili pepper, seeded and chopped
1 teaspoon salt
1 bunch fresh cilantro, finely chopped

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.

FISH MARINADE (CHERMOULA)

Fish Marinade (Chermoula) image

This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.

Provided by LifeIsGood

Categories Moroccan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup fresh cilantro
4 garlic cloves, peeled
2 tablespoons white vinegar
1 lemon, juice of
1 lime, juice of
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil (more if needed)
salt, to taste
cayenne pepper, to taste

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.

CHERMOULA (MOROCCAN FISH MARINADE)

Chermoula (Moroccan Fish Marinade) image

Make and share this Chermoula (Moroccan Fish Marinade) recipe from Food.com.

Provided by Az B8990

Categories Moroccan

Time 10m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 cup fresh cilantro
4 clv garlic (peeled)
2 tablespoons vinegar
1 lemons, juice of or 1 lime
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil (more if needed)
1 salt (to taste)
cayenne pepper (to taste)

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.

Nutrition Facts : Calories 660.8, Fat 30.5, SaturatedFat 4.2, Sodium 62.5, Carbohydrate 90.8, Fiber 9, Sugar 4.7, Protein 17.9

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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