Moroccan Chermoula Marinade (Printable Version)

Zesty cilantro, lemon, garlic, and spice blend offering bold North African flavors in a fresh marinade.

# What You'll Need:

→ Fresh Herbs

01 - 1 cup fresh cilantro leaves, finely chopped
02 - 1/2 cup 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 - 1 1/2 teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1/2 teaspoon ground black pepper

→ Pantry

11 - 1/2 cup extra-virgin olive oil
12 - 1 1/2 teaspoons sea salt

# Directions:

01 - In a medium bowl, mix the chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Incorporate the zest and juice of the lemon into the herb mixture.
03 - Stir in ground cumin, sweet paprika, coriander, cayenne, and black pepper evenly.
04 - Add the extra-virgin olive oil and sea salt to the bowl.
05 - Blend all ingredients thoroughly until a thick, fragrant paste develops.
06 - Taste the mixture and modify salt or lemon juice as desired for balance.
07 - Coat 1½ to 2 pounds of fish fillets or whole fish generously. Cover and refrigerate between 30 minutes and 2 hours before cooking.

# Expert Tips:

01 -
  • It transforms ordinary white fish into something extraordinary in under an hour, with almost zero active work.
  • The marinade smells so good while it sits that your kitchen becomes the best reason to cook.
  • One batch works for fish, chicken, vegetables, or shrimp—it's a kitchen secret that keeps giving.
02 -
  • Don't marinate fish longer than 2 hours or the acid will begin curing it unevenly, turning the texture grainy and strange.
  • If you're using a food processor to make this smoother, pulse it gently—overworking the herbs turns them bitter and muddy.
  • Fresh herbs matter enormously here; dried cilantro and parsley won't give you the same brightness, so don't try to substitute.
03 -
  • If you taste the raw marinade and it feels too acidic, it means the lemon juice is overpowering the spices—add a touch more salt and let it sit for five minutes before tasting again.
  • The cayenne heat builds as the marinade sits, so if you're cooking for people who don't like spice, start conservative and remember you can always add more heat but can't take it back.
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