Moroccan Chermoula Marinade (Printable)

A bright blend of cilantro, lemon, garlic, and spices for flavorful fish enhancement.

# What You’ll Need:

→ 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

# Directions:

01 - In a medium bowl, mix the cilantro, parsley, garlic, and shallot if using until evenly distributed.
02 - Incorporate the zest and juice of the lemon into the herb mixture, stirring well.
03 - Sprinkle in the ground cumin, paprika, coriander, cayenne pepper, and black pepper, blending thoroughly.
04 - Pour in the olive oil and sprinkle sea salt over the mixture, stirring until a thick, fragrant paste forms.
05 - Taste the marinade and adjust salt or lemon as preferred. Use immediately to coat fish or store refrigerated to marinate for 30 minutes to 2 hours before cooking.

# Expert Tips:

01 -
  • It transforms simple fish into something extraordinary with just ten minutes of prep and no cooking required.
  • The balance of fresh herbs, warming spices, and bright lemon hits all the right notes without ever feeling heavy.
  • One batch makes enough for a dinner party, and guests always ask what you did to make it taste so restaurant-quality.
02 -
  • Don't make this more than a few hours ahead—the herbs will gradually darken and lose their fresh brightness, and the cilantro can become bitter if it sits too long.
  • When you coat the fish, use your hands or a pastry brush to work the marinade into every crevice, especially if you're using whole fish; the spices need contact with the flesh to work their magic.
03 -
  • For a milder marinade that lets the fish shine without heat, reduce the cayenne to a quarter teaspoon and taste before adding more.
  • If your cilantro is especially tender and young, chop it less finely and let it stay a bit wispy—it'll look more vibrant and rustic on the finished dish.
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