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
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Tac Nineteen
[email protected]Overall, this is a great recipe for a healthy and flavorful meal. I would definitely recommend it.
Kari Johnson
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less cayenne pepper.
Ruhe Kuri
[email protected]I'm not a big fan of fish, but I loved this recipe. The chermoula sauce was so flavorful that it made the fish taste amazing.
Kylin Kylin
[email protected]This is a great recipe for entertaining. The fish can be cooked ahead of time and the chermoula sauce can be served as a dipping sauce.
binamra bista
[email protected]I love how easy this recipe is to make. The fish cooks quickly and the chermoula sauce is simple to prepare.
Saqlain Chouhan
[email protected]This recipe is a keeper! The fish was moist and flavorful, and the chermoula sauce was delicious. I will definitely be making this again.
Mamello Mellow
[email protected]The fish was cooked perfectly, but the chermoula sauce was a bit bland. I added some extra spices to taste.
Jeff Timmins
[email protected]I wasn't a fan of the chermoula sauce. It was too spicy for my taste.
Charles Beaudin
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish cooks quickly and the chermoula sauce is flavorful and easy to make.
Md naim ahmed naddem
[email protected]I love the combination of flavors in this dish. The chermoula sauce is especially good.
Sean Farley
[email protected]This recipe was easy to follow and the fish turned out great! I served it with roasted vegetables and it was a perfect meal.
Maaz samoon
[email protected]The chermoula sauce was delicious, but the fish was a bit overcooked. I will try again with a shorter cooking time.
Agbara Good News
[email protected]This recipe was a hit with my family! The chermoula sauce was flavorful and zesty, and the fish cooked perfectly. I will definitely be making this again.