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Sunday, April 10, 2011

Chermoula (Fish and Meat Marinade)

 
Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking.  It is most widely used on fish and seafood but can also be used for meat and even some vegetables.  The recipes varies widely from each country .  This version is more in tune with Moroccan flavors which are robust and colorful.
The herbs and spices are wonderfully balanced and add flavor and moistness to what ever you choose to marinade.  This simple yet incredibly tasty marinade has quickly become one of my favorites.
   In this particular recipe I used Tilapia fillets which easily soaked up the goodness of  the marinade but were not overpowered by it.  Feel free to experiment with different types of fish, seafood and meats and you will quickly see how adaptable this recipe can be.
Ingredients

4 Tilapia fillets ( you can use any fish you like)
 2 Tbsp chopped Coriander ( cilantro)
2 Tbsp chopped Parsley
2 Tbsp Paprika
1 Tbsp Ginger powder
1 Tbsp Cumin
1 tsp Sea salt
1 clove of garlic, minced
2 Tbsp fresh lemon juice
1/2 cup of Extra virgin olive oil
a pinch of saffron or 1/2 tsp of turmeric for color and mild flavor
Simply place all the ingredients in a food processor or mortar and pestle and mix until well blended.
Pour the marinade on to the fish, cover and refrigerate for about an hour. ( for meats use a longer marinating time if possible)
Place fish on a pre heated and oiled, medium-hi heat grill for no more than 2 minutes per side.
For fish, serve immediately.
Enjoy it with a salad or side dishes of your choice.  The marinade produces an amazing dish with an intoxicating aroma and amazing flavor. Enjoy!

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