Moroccan Chermoula Marinade (Print Version)

A fresh, vibrant blend of herbs, citrus, and spices providing aromatic flavor for seafood and more.

# 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 tsp ground cumin
07 - 1½ tsp sweet paprika
08 - 1 tsp ground coriander
09 - ½ tsp cayenne pepper, adjust to taste
10 - ½ tsp ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ tsp sea salt

# How to Make It:

01 - In a medium bowl, mix the chopped cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the lemon zest and juice into the herb mixture.
03 - Sprinkle ground cumin, paprika, coriander, cayenne pepper, and black pepper over the mixture.
04 - Pour in extra-virgin olive oil and add sea salt, then stir thoroughly to form a thick, aromatic paste.
05 - Taste the marinade and modify salt or lemon juice to preference.
06 - Generously coat fish fillets or whole fish with the marinade, cover, and refrigerate between 30 minutes and 2 hours before cooking.

# Expert Tips:

01 -
  • It transforms any white fish into something restaurant-worthy in just 10 minutes of prep.
  • The fresh herbs and lemon keep everything tasting alive and clean, never heavy or overdone.
  • It works on chicken and vegetables too, so one batch solves multiple dinner dilemmas.
02 -
  • Don't marinate longer than 2 hours or the acid in the lemon will start turning your fish mushy—timing matters more here than with oil-based marinades.
  • The herbs are supposed to look like a paste, not a runny sauce; if yours is too wet, you've either added too much lemon juice or not chopped the herbs finely enough.
  • Taste the marinade before it touches the fish so you know exactly what you're getting—adjustments are easier now than after everything's combined.
03 -
  • Make the marinade the night before if you want deeper flavor—the spices bloom beautifully overnight, and you'll only need to chop your fish the next day.
  • If you're cooking for skeptics, start with sweet paprika instead of hot; you can always add cayenne next time, but you can't take it back.
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