In North Africa, there is a marinade that is especially great with fish. Chermoula is the marinade and it has quickly become a very popular fish marinade here in the United States for chefs in restaurants as it’s a quick, easy and not to mention cheap way to add a ton of flavor to otherwise bland fish cuts.
This recipe adapts well to most types of fish cuts. I prefer swordfish, halibut, and haddock. I have recently tried this on catfish and found it to be amazing! Enjoy!
- 6 to 8 medium halibut steaks, each weighing about 6 ounces
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon ground sweet red pepper paprika, more to taste
- 1 tablespoon fresh crushed dried red pepper flakes
- 1 tablespoon fresh ground cumin, or more to your taste
- 1 teaspoon sea salt
- 8 garlic cloves, crushed
- 1 large bunch of flat-leaf parsley
- 1 large bunch of fresh cilantro
- Chop the cilantro and parsley together into a very fine mince. This should yield about 1 cup of minced herbs. Transfer the herbs to a sauce pan.
- In a mortar and pestle crush the garlic with the salt to form a paste. Stir in the cumin, dried pepper, paprika, olive oil and the lemon juice. Add this lemon-salt mixture to the herbs in the sauce pan and mix well.
- Place the fish steaks in a baking dish that is large enough to hold all of them in a single layer.
- Place the herb mixture over a medium high heat and allow it to warm until it is very hot, but it has not come to a boil. Taste and adjust the seasoning. Pour the marinade over the fish. Cover with plastic wrap and allow to set aside for at least an hour, no more than four.
- You can either back the fish in the oven for 30 minutes at 350 degrees F, or you can grill the fish.
- If you are baking the fish, please baste the fish every 5 minutes or so with the marinade. If you are grilling, you can baste - just wait until the last 5 minutes of cooking.