Best 7 Haddock In Charmoula Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Haddock in chermoula sauce is a tantalizing dish that combines the delicate flavor of haddock with a vibrant, Moroccan-inspired sauce. The chermoula sauce, made from a blend of fresh herbs, spices, and citrus, imparts a lively and aromatic flavor to the haddock, creating a harmonious balance of tastes and textures. This dish is not only delectable but also packed with nutrients, making it a delightful and wholesome meal. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this article will guide you through the process of creating a mouthwatering haddock in chermoula sauce, providing step-by-step instructions and helpful tips to ensure a successful and flavorful cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHERMOULA SAUCE



Chermoula Sauce image

The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 9

1/2 teaspoon salt
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon freshly ground cumin seeds
Cayenne or dried red pepper (optional)
2 tablespoons very finely chopped fresh cilantro
2 tablespoons very finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS



Roasted Lamb Chops with Charmoula and Skillet Asparagus image

Provided by Molly Stevens

Categories     Food Processor     Garlic     Herb     Lamb     Onion     Vegetable     Freeze/Chill     Marinate     Roast     Sauté     Lamb Chop     Asparagus     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Charmoula
1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
Lamb
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel
*Sometimes labeled sweet pimentón de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.

Steps:

  • For charmoula:
  • Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
  • For lamb:
  • Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
  • Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
  • Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
  • Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
  • Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

HADDOCK MARINARA



Haddock Marinara image

This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine.

Provided by Kristimoo

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
½ white onion, finely chopped
3 cloves garlic, minced
1 (16 ounce) jar pasta sauce
1 pound haddock fillets
1 (14 ounce) can stewed tomatoes, drained
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
  • Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
  • Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 24.1 g, Cholesterol 80.5 mg, Fat 14.2 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 4.1 g, Sodium 885 mg, Sugar 14.2 g

HADDOCK IN CHARMOULA SAUCE



Haddock in Charmoula Sauce image

Categories     Food Processor     Fish     Pepper     Potato     Tomato     Bake     Lemon     Spice     Healthy     Cilantro     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 17

For fish and vegetables
1pound medium red boiling potatoes
2 tablespoons olive oil
2 green or yellow bell peppers, cut into 1/4-inch-wide strips
2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
3 lb haddock or cod fillets, skinned and cut into 6 pieces
2 tablespoons fresh lemon juice
For charmoula sauce
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh flat-leaf parsley
5 garlic cloves, coarsely chopped
1/3 cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil

Steps:

  • Prepare fish and vegetables:
  • Preheat oven to 425°F.
  • Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
  • Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
  • Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
  • Make charmoula sauce:
  • Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
  • Bake fish and vegetables:
  • Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

CLASSIC MOROCCAN CHARMOULA FOR FISH



Classic Moroccan Charmoula for Fish image

Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!

Provided by EdsGirlAngie

Categories     Sauces

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

1/2 tablespoon paprika
1/2 small dried red chilies, crushed or 1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 cloves garlic, finely minced
4 tablespoons lemon juice
1 tablespoon dried parsley
1/4 cup chopped cilantro
1/3 cup fruity olive oil
salt and black pepper

Steps:

  • Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
  • Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
  • Charmoula can also be used to marinate chicken with good results!

CHARMOULA



Charmoula image

Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.

Provided by Melissa Clark

Categories     sauces and gravies

Time 15m

Yield About 2 cups

Number Of Ingredients 12

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 garlic cloves, peeled and smashed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 packed cup roughly chopped cilantro leaves and stems
1 packed cup roughly chopped parsley leaves and stems
1/2 packed cup roughly chopped mint leaves
1/2 teaspoon sweet paprika
1 red chile, such as Fresno, seeded and diced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal), more to taste
1 to 2 teaspoons minced preserved lemon (optional)

Steps:

  • In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
  • Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
  • Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.

CHARMOULA SAUCE



Charmoula Sauce image

Provided by David Latt

Categories     quick, dips and spreads, sauces and gravies

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 garlic cloves, skins on
1/4 cup cilantro, mostly leaves, roughly chopped
1/4 cup Italian parsley, mostly leaves, roughly chopped
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground cumin
Pinch of cayenne
1/4 cup olive oil

Steps:

  • Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
  • Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste and adjust the seasonings if needed. Refrigerate in a sealed container. Serve at room temperature.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams

Tips:

  • When choosing haddock, look for fillets that are firm and have a mild, sweet smell.
  • To make sure the haddock is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
  • Charmoula sauce is a versatile condiment that can be used to marinate fish, chicken, or vegetables. It can also be used as a dipping sauce or spread.
  • If you don't have time to make your own charmoula sauce, you can use a store-bought variety. However, be sure to choose a sauce that is made with fresh ingredients.
  • Haddock in Charmoula Sauce can be served with a variety of sides, such as rice, roasted vegetables, or a salad.

Conclusion:

Haddock in Charmoula Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The charmoula sauce adds a flavorful and zesty kick to the haddock, and the fish cooks up quickly and easily. Serve Haddock in Charmoula Sauce with your favorite sides, and you'll have a meal that the whole family will enjoy.

Related Topics