Poisson Chermoula

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

Fish Kebabs, or Broiled Fish with Chermoula

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

Africa
Morocco
Fish course
Pescatarian
Spicy
Mediterranean

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