Poisson Chermoula

Fish Kebabs, or Broiled Fish with Chermoula

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 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon saffron threads, crushed and mixed with 2 tablespoons hot water
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh coriander (cilantro)
  • 6 tablespoons olive oil
  • 6 tablespoons fresh lemon juice
  • kosher salt and freshly ground black pepper to taste

Chermoula No. 2

  • 3 cloves garlic, minced
  • peel of ½ to 1 preserved lemon, rinsed and finely minced
  • ½ cup chopped fresh coriander (cilantro)
  • ½ cup fresh flat-leaf parsley
  • ½ teaspoon cayenne pepper
  • l/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
  • 1 teaspoon sweet paprika
  • 9 tablespoons olive oil
  • ¼ cup fresh lemon juice

Chermoula No. 3

  • 2 cloves garlic, minced
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup fresh coriander (cilantro)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon saffron threads, crushed and steeped in ¼ cup water
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 ½ teaspoons kosher salt
  • 6 tablespoons olive oil
  • 2 pounds fish fillets (any firm white fish or tuna)
  • couscous or cooked potatoes for serving

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 chermoula over the fish after cooking. Or, bake the fish in a preheated 450 degree F oven until opaque throughout, allowing 8 to 10 minutes for each inch of thickness. Drizzle the reserved chermoula on top. Serve with couscous or boiled potatoes.