Name: Poisson Chermoula
Yield: Serves 6 to 8
Cuisine: Moroccan
Ingredients: ½ teaspoon ground cinnamon; couscous or cooked potatoes for serving; 9 tablespoons olive oil; l/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; 6 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 1 onion, finely chopped or grated; ½ cup fresh flat-leaf parsley; ½ teaspoon saffron threads, crushed and mixed with 2 tablespoons hot water; ½ teaspoon saffron threads, crushed and steeped in ¼ cup water; ½ cup chopped fresh coriander (cilantro); 6 tablespoons olive oil; ½ cup chopped fresh flat-leaf parsley; 2 cloves garlic, minced; ¼ cup fresh lemon juice; ½ cup fresh coriander (cilantro); 1 teaspoon sweet paprika; 2 pounds fish fillets (any firm white fish or tuna); peel of ½ to 1 preserved lemon, rinsed and finely minced; 3 cloves garlic, minced; kosher salt and freshly ground black pepper to taste; 6 tablespoons fresh lemon juice; ½ teaspoon cayenne pepper; 1 ½ teaspoons kosher salt; 2 teaspoons ground cumin; ½ teaspoon ground ginger

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Chermoula is the classic Moroccan marinade for fish. Whether you plan to bake, grill, fry, or steam fish, marinating it in chermoula will only improve its flavor. There are many versions of chermoula. For this recipe, choose one of the three offered below.

Ingredients

Chermoula No. 1

From Vivianne and Nina Moryoussef

1 onion, finely chopped or grated
6 cloves garlic, minced
2

Method

To make the chermoula, in a mixing bowl, combine all the ingredients and mix to blend. Leave the fillets whole or cut into 1 ½-inch cubes for kebabs. Arrange the fillets or kebabs in the baking dish, spoon most of the chermoula over them, and marinate in the refrigerator for 2 hours. Preheat the broiler and broil the fish about 4 minutes on each side, then spoon the reserved ch