Moroccan Chermoula Marinade (Printer View)

A vibrant blend of fresh herbs, citrus, and spices creating a flavorful marinade bursting with North African flair.

# Components:

→ Fresh Herbs

01 - 1 cup (packed) fresh cilantro leaves, finely chopped
02 - ½ cup (packed) fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# Method:

01 - In a medium bowl, mix the chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Add lemon zest and juice to the herb mixture, stirring to combine.
03 - Blend in ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper evenly.
04 - Pour in extra-virgin olive oil and sprinkle sea salt over the mixture.
05 - Thoroughly combine all ingredients until a thick, fragrant paste develops.
06 - Taste and modify salt or lemon juice to preference.
07 - Use the marinade immediately by coating 1.5 to 2 pounds of fish; cover and refrigerate for 30 minutes to 2 hours prior to cooking.

# Expert Advice:

01 -
  • It comes together in ten minutes but tastes like you've been planning it for days.
  • Fresh herbs and warm spices make even simple white fish feel like something special.
  • The paste is so fragrant you'll want to use it on everything once you taste it.
02 -
  • The herbs will darken slightly as they sit in the oil and acid, but this is flavor developing, not spoiling—it's supposed to happen.
  • This marinade is loud and confident, so use it on fish that can stand up to bold flavors; delicate, mild fish might get overpowered.
03 -
  • Make this marinade the morning of if you can—it lets the flavors meld while you go about your day, and the smell in your fridge will drive you crazy with anticipation.
  • If you're not using it right away, keep it in the coldest part of your refrigerator; the fresh herbs stay brighter and more vibrant than at room temperature.
Return