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Chermoula Recipe: Marinade for Fish and Poultry


By Dinners and Dreams~A Moroccan Recipe Journal (Visit website)





AND for vegetables as well.

Even though traditionally used to marinate fish, charmoula 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 charmoula and cook it right away. The flavors are strong enough that your dish will still taste amazing.



Chermoula/Shermoula Recipe

Makes marinade for 1 pound of fish, poultry or meat

1 teaspoon paprika powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons canola oil
Juice of 1/2 lemon
2 garlic cloves, minced
3 tablespoons finely chopped cilantro

Place all the ingrdients in a bowl. Stir to mix. Brush fish or meat of choice on both sides with the charmoula. Marinate for 1 hour before cooking.


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