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.
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,
© 2002 Joyce Goldstein. All rights reserved.