Best 2 Grilled White Fish With Chermoula Recipes
Embark on a culinary journey to the vibrant shores of North Africa with our grilled white fish seasoned with chermoula, a zesty and aromatic marinade. Chermoula, a staple in Moroccan cuisine, tantalizes the taste buds with its vibrant blend of herbs, spices, and citrus, creating a marinade that infuses the fish with a symphony of flavors. This delectable dish is not only a delight to the palate but also a visual masterpiece, with the grilled fish boasting a beautiful golden-brown exterior and moist, flaky interior. Accompanying the chermoula-marinated fish is a medley of tantalizing recipes that take you on a culinary adventure. From the refreshing and tangy chermoula sauce to the aromatic and flavorful chermoula-roasted vegetables, each recipe in this article is a celebration of North African cuisine.
**Recipes in the Article:**
1. **Grilled White Fish with Chermoula:**
- **Chermoula Marinade:** This marinade forms the heart of the dish, combining fresh herbs like cilantro, parsley, and mint with aromatic spices like cumin, coriander, and paprika. Citrusy notes from lemon and lime brighten the flavors, while olive oil brings richness and moisture.
2. **Chermoula Sauce:**
- **Chermoula Sauce:** This versatile sauce is a delightful accompaniment to the grilled fish. It retains the vibrant flavors of the chermoula marinade but with a saucy consistency, making it perfect for drizzling over the fish or using as a dip for vegetables.
3. **Chermoula-Roasted Vegetables:**
- **Roasted Vegetables:** Roasted vegetables are transformed into a delectable side dish with the addition of chermoula. The marinade's aromatic spices and herbs infuse the vegetables with bold flavors, creating a colorful and flavorful addition to the meal.
4. **Chermoula-Spiced Couscous:**
- **Couscous:** This fluffy and light couscous is infused with the vibrant flavors of chermoula, making it a perfect accompaniment to the grilled fish and roasted vegetables. The couscous absorbs the marinade's flavors, resulting in a delightful and aromatic side dish.
5. **Chermoula-Marinated Shrimp Skewers:**
- **Marinated Shrimp Skewers:** Succulent shrimp are marinated in chermoula and grilled to perfection, creating a tantalizing appetizer or main course. The chermoula marinade infuses the shrimp with a burst of flavors, making them a delectable treat.
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
YAMOU'S GRILLED FISH WITH CHERMOULA
This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.
Provided by Chef Kate
Categories Moroccan
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
- With the motor running, slowly add the olive oil in a steady stream and process until smooth.
- Season with salt and pepper.
- With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
- Place in the refrigerator for 1 hour to marinate.
- Prepare hot grill fire or preheat the broiler.
- Grill or broil the fish about 3 minutes on each side.
- Serve with lemon wedges and any unused chermoula sauce.
Nutrition Facts : Calories 267, Fat 27.7, SaturatedFat 3.8, Sodium 12.2, Carbohydrate 7.5, Fiber 2.7, Sugar 0.8, Protein 1.4
Tips:
- Choose the right fish: For this recipe, mild-flavored white fish such as cod, halibut, or tilapia are best. They will hold up well to the bold flavors of the chermoula marinade.
- Make the chermoula in advance: The chermoula is even better if it has time to sit and develop its flavors. You can make it up to 2 days ahead of time and store it in the refrigerator.
- Don't overcrowd the grill: When grilling the fish, make sure to leave enough space between each piece so that they can cook evenly. Otherwise, they will steam rather than grill.
- Cook the fish until it is just opaque: White fish cooks quickly, so be careful not to overcook it. The fish is done when it is just opaque in the center.
- Serve the fish with your favorite sides: Grilled white fish with chermoula is delicious served with roasted vegetables, rice, or couscous.
Conclusion:
Grilled white fish with chermoula is a flavorful and healthy dish that is perfect for a summer meal. The chermoula marinade adds a delicious depth of flavor to the fish, and the grilling process gives it a nice smoky flavor. This dish is sure to be a hit with your family and friends.
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