**Dive into the realm of flavors with chermoula marinade, an aromatic and versatile blend of Moroccan spices that transforms ordinary fish into culinary masterpieces. Chermoula enhances the natural flavors of fish, infusing it with a vibrant symphony of herbs, spices, and citrus. This collection of chermoula marinade recipes offers a diverse range of味覚の旅options, from classic Moroccan chermoula to contemporary fusion variations. Whether you prefer a spicy kick or a more subtle balance of flavors, these marinades are guaranteed to elevate your fish dishes to new heights. Prepare to embark on a culinary journey where chermoula marinade takes center stage, bringing life to your favorite fish recipes.**
**In this comprehensive guide to chermoula marinade, you will discover:**
* **Classic Moroccan Chermoula:** Master the traditional recipe that has captivated taste buds for generations.
* **Chermoula with a Modern Twist:** Explore variations that incorporate unique ingredients, such as arugula, honey, and orange zest.
* **Spicy Chermoula:** Ignite your palate with a fiery blend of chili peppers and paprika.
* **Mild Chermoula:** Create a marinade that caters to those who prefer a milder flavor profile.
* **Chermoula for Grilled Fish:** Learn how to create a marinade that withstands the heat of the grill, resulting in succulent and smoky fish.
* **Chermoula for Baked Fish:** Discover the secrets to a marinade that keeps fish moist and flavorful in the oven.
**With step-by-step instructions and helpful tips, these chermoula marinade recipes are accessible to home cooks of all skill levels. Get ready to transform your fish dishes into extraordinary culinary experiences with this collection of chermoula marinade recipes.**
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
MOROCCAN CHERMOULA MARINADE
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
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
GRILLED WHITE FISH WITH CHERMOULA
Steps:
- For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
- Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
- For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
- Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
FISH MARINADE (CHERMOULA)
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
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)
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
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
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.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, tuna, or halibut work best for chermoula marinade.
- Make sure the fish is fresh: Fresh fish will have a mild, briny smell and firm, moist flesh.
- Use a flavorful chermoula marinade: The chermoula marinade should be packed with flavor from fresh herbs, spices, and citrus.
- Marinate the fish for at least 30 minutes: This will give the marinade time to penetrate the fish and infuse it with flavor.
- Cook the fish over medium heat: This will help to prevent the fish from drying out.
- Serve the fish with a side of chermoula sauce: This will add an extra burst of flavor to the dish.
Conclusion:
Chermoula is a versatile marinade that can be used to flavor a variety of fish dishes. It is easy to make and can be tailored to your own personal taste. Whether you are grilling, baking, or frying your fish, chermoula is a great way to add flavor and moisture to your meal.
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