Chermoula Recipe: Marinade for Fish and Poultry AND for vegetables as well.
Even though traditionally used to marinate fish, chermoula is truly delightful on anything, from whole fish to fish fillets, to chicken, to beef, to vegetarian dishes of all sorts.
If lacking time to marinate, you may rub your fish with chermoula and cook it right away.
The flavors are strong enough that your dish will still taste amazing.
Chermoula Recipe: Marinade for Fish and Poultry Recipe
Makes marinade for 1 pound of fish, poultry, or meat
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons finely chopped cilantro
Place all the ingredients in a bowl.
Stir to mix.
Alternatively, process all the ingredients in a food processor until smooth.
Brush fish or meat of choice on both sides with the chermoula.
Marinate for 1 hour before cooking.