Name: Chermoula for Fish I
Cuisine: Moroccan
Ingredients: ⅛ teaspoon hot red pepper; ½ teaspoon powdered cumin; ¼ teaspoon sweet red pepper; 4 small cloves garlic, peeled and finely chopped (or 2 large cloves); 1 large sweet onion, peeled and finely chopped; 1 packet (heaped ½ teaspoon) powdered saffron; 6 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; juice of ½ lemon; 6 tablespoons olive oil; salt, to taste

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This fragrant seasoning mix is equally good with fish or poultry – and (minus the saffron) makes an excellent seasoning for lamb and beef. Then, just remove the chopped fresh coriander, add cinnamon to taste, and you will have an aromatic ‘flavourer’ for pigeon and game in the Moroccan manner.