Fish Chermoula
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Fish marinated in chermoula, the North African herb, garlic and spice paste, then grilled or baked. Chermoula is used across Morocco, Algeria and Tunisia, so no single country has been assigned to this page. Chermoula is essentially a marinade built around parsley and coriander in roughly equal measure, with garlic, cumin, paprika, lemon and olive oil. That green colour is the signature and it is also a warning: chermoula is at its best made fresh and used within a day or two, because the herbs darken and dull as they oxidise. Regional versions diverge from there, saffron in Morocco, more chilli in Tunisia, preserved lemon in some Moroccan households, but the parsley, coriander, garlic and cumin core holds everywhere. Its main job is fish, and the pairing is not arbitrary. Cumin and paprika stand up to oily fish without overwhelming white fish, and the acidity of the lemon does the work that a squeeze of lemon at the table would do, only from the inside. The one thing to watch is marinating time. Thirty minutes to an hour is what this recipe calls for and that is right; several hours in an acidic marinade begins to cure the fish rather than season it, which changes the texture in a way you probably do not want. A related page on this site covers braised snapper with chimichurri, which is a South American parallel to the same idea.
Note de Patrimoine AFN
Chermoula is a North African marinade and sauce of parsley, coriander, garlic, cumin, paprika, lemon and olive oil, used across Moroccan, Algerian and Tunisian cooking. Regional versions vary in the addition of saffron, chilli or preserved lemon, and it is most commonly used with fish.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Combine the parsley, coriander, garlic, cumin, paprika, ground coriander, lemon juice, olive oil, salt, pepper and chilli in a food processor or blender. Blend to a smooth, vivid green sauce.
- 2
Taste it and adjust, more salt, more lemon, more spice as you prefer. Set aside a portion in a separate covered bowl to serve at the table, keeping it away from the raw fish.
- 3
Put the fish fillets in a shallow dish or a resealable bag and pour the remaining chermoula over, turning them so they are evenly coated. For whole fish, cut a few slits in each side and work the marinade into the cuts.
- 4
Cover and refrigerate for 30 minutes to an hour. Whole fish can take a couple of hours, but do not go much beyond that, the acid begins to cure the flesh rather than season it.
- 5
Bring a grill, grill pan or oven up to medium-high. If grilling, oil the grates lightly so the fish does not stick.
- 6
Lift the fish out of the marinade and shake off the excess. Grill for 3 to 5 minutes per side depending on thickness, until cooked through and lightly charred.
- 7
To bake instead, set the oven to 400°F / 200°C and cook for 15 to 20 minutes.
- 8
Serve with the reserved chermoula alongside for spooning over.
Notes de l’Africook
Notes personnelles de Laila Yetunde- Do not over-marinate. Half an hour to an hour is right for fillets; long soaking in an acidic marinade starts to cure the fish and turns the texture chalky.
- Set some chermoula aside before it touches the raw fish. Marinade that has held raw fish must not be served as a sauce.
- Make it fresh. Chermoula darkens and dulls within a day or two as the herbs oxidise, and the bright green is half its appeal.
- Use parsley and coriander in roughly equal measure. Tipping too far towards coriander makes it soapy for some palates; too far towards parsley and it loses its character.
- Shake the excess marinade off before grilling. Wet fish steams instead of charring and the herbs burn.
- It works on chicken and lamb too, and as a dressing for roasted vegetables.
Questions fréquentes
What is chermoula?
A North African marinade and sauce built on fresh parsley and coriander with garlic, cumin, paprika, lemon juice and olive oil. It is used across Morocco, Algeria and Tunisia, most often with fish, and its vivid green colour is its signature. Regional versions vary, saffron appears in Moroccan versions, more chilli in Tunisian ones, and some households add preserved lemon, but the herb, garlic and cumin core is constant everywhere it is made.
How long should I marinate the fish?
Thirty minutes to an hour for fillets, and up to a couple of hours for whole fish. Longer is not better here: chermoula is acidic, and extended contact starts to cure the fish rather than season it, turning the surface opaque and the texture chalky in the way ceviche does. If you want to prepare ahead, make the chermoula in advance and combine it with the fish shortly before cooking.
Can I use the marinade as a sauce?
Not the portion that has been in contact with raw fish. Set some chermoula aside in a separate bowl before you marinate anything, and serve that at the table. This is the standard precaution for any marinade used with raw fish or meat, and it costs nothing to observe. If you have used it all, either discard it or boil it thoroughly, which will dull the fresh herb flavour considerably.
What fish works best?
Almost anything firm. The recipe suggests salmon, sea bass or cod, and all three work well. Oily fish like salmon and mackerel stand up to the cumin and paprika particularly well; firm white fish takes the herbs more delicately. Whole fish, scored and stuffed with chermoula, is the most traditional presentation and gives more flavour. Avoid very delicate fillets, which fall apart on a grill.
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