Spiced Herb Marinade for Fish

Spiced Herb Marinade for Fish
Spiced Herb Marinade for Fish
Chermoula Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation. Instead of shad, which is hard to find even when it's in season, and very difficult to bone, I use salmon steaks or fillets. You could substitute many other kinds of fish, including swordfish, halibut, haddock, and even fresh-water fish, such as catfish and perch.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
African Garlic Bake Marinate Lemon Salmon Cilantro Parsley
  • 1/2 cup extra-virgin olive oil
  • Carbohydrate 4 g(1%)
  • Cholesterol 95 mg(32%)
  • Fat 42 g(64%)
  • Fiber 1 g(5%)
  • Protein 37 g(73%)
  • Saturated Fat 8 g(39%)
  • Sodium 430 mg(18%)
  • Calories 542

Preparation Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan. Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well. Have the fish steaks ready in a baking dish large enough to hold them all in one layer. Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so. When you are ready to cook, preheat the oven to 350°F. Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade. Serve immediately, spooning a little of the marinade over each serving. The Essential Mediterranean HarperCollins

Preparation Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan. Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well. Have the fish steaks ready in a baking dish large enough to hold them all in one layer. Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so. When you are ready to cook, preheat the oven to 350°F. Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade. Serve immediately, spooning a little of the marinade over each serving. The Essential Mediterranean HarperCollins

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