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.
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
For fish, serve immediately.