Fish Marinade Chermoula Food

MOROCCAN CHERMOULA MARINADE

Steps:

• The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

CHERMOULA TOMATO AND FISH TAGINE

Steps:

• Blitz 3 tbsp of oil with all of the chermoula ingredients and a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 30 minutes to 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry for 10 minutes until soft. Add the saffron and fry for another minute, then add the remaining marinade, chopped preserved lemon, tomato purée and stock. Bring to a boil and then turn down the heat to a simmer for 10 minutes.
• Add the fish to the tagine, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve with giant couscous and harissa on the side.

CHERMOULA

Steps:

• Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
• Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
• Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.

SMOKY CHERMOULA SALMON

Steps:

• Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
• Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue - if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.

CHERMOULA-MARINATED MACKEREL

Steps:

• Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
• Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
• Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.

CHERMOULA

Steps:

• Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
• Chermoula will keep several days in the fridge.

CHERMOULA MARINADE RECIPE - MOROCCAN VERSION

Steps:

• Roughly chop the herbs and crush the garlic, then follow one of the methods below.

GRILLED WHITE FISH WITH CHERMOULA

Steps:

• For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
• Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
• For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
• Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

FISH MARINADE

Steps:

• Combine all ingredients& stir well.
• Marinade fish for 1/2 hour to an hour before grilling.

BROILED FISH WITH CHERMOULA

Steps:

• Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
• If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

MOROCCAN CHERMOULA SAUCE

Steps:

• In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt, and cayenne pepper.
• Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, add the extra virgin olive oil slowly and process it at a low speed to a puree that is slightly coarse in texture. Alternatively, use your pestle and mortar to grind all the ingredients into a thick paste. In this case, I recommend starting with the garlic cloves and the salt.
• Use your Moroccan chermoula sauce immediately or store it in a suitable airtight container in the fridge or freezer, to use later.

CHERMOULA (MOROCCAN MARINADE)

Steps:

• Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
• Add the fresh cilantro and mix in or give an additional quick whiz to combine.
• Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

FISH CAKES IN CHERMOULA TOMATO SAUCE

Steps:

• Lightly toast the cumin and coriander in a pan over medium high heat until fragrant and slightly darkened. Grind using a spice grinder or a mortar and pestle. Add the cilantro, parsley, serrano chili, garlic, ginger, and preserved lemon to a food processor. Pulse to dice the ingredients and gradually drizzle in the olive oil. Add the cumin, coriander, and the rest of the spices. Pulse until a chunky sauce is formed.
• Use a knife to chop the fish very finely, add to a medium sized mixing bowl. To the bowl, add the breadcrumbs, onion, fennel, paprika, chermoula, and eggs. Mix together well, use your hands to shape the mixture into 8 cakes.
• Heat a light layer of olive oil over medium high heat in a large frying pan. Add 4 of the cakes to the pan and sear on each side until browned. Repeat with the other 4 cakes. Remove from pan and set aside.
• Add more oil if the pan is dry, heat over medium heat. Add the onion and cook for 5 minutes until the onions have begun to soften. Add the fennel, cook for another 8-10 minutes until everything has softened. Add the chermoula and sautée for another 2-3 minutes. Add the tomatoes, ½ teaspoon salt, and some black pepper. Simmer for 10-15 minutes until the sauce has thickened. Add more salt if needed.
• Gently place the cakes in the tomato sauce. Add about a cup of water to the pan, just enough to cover the cakes halfway. Cover the pan and simmer on low heat for 15 minutes, until the cakes are firm but bouncy. Serve with more fennel fronds and chermoula.

CHERMOULA FISH

Steps:

• Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).
• Cover the fish fillets with 1⁄2 cup of chermoula and place in the fridge to marinate.
• Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula.
• Stir and cover with a lid.
• Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.
• Meanwhile, remove the flesh from the preserved lemon, and finely chop it.
• Divide the potatoes and carrot mixture into 4 equal parts and place each portion on a baking sheet. Each portion will make a small nest for the fish fillets.
• Place one marinated fish fillet on top of each potatoes and carrots nest.
• Top the fish with chopped bell peppers and preserved lemon and decorate with cherry tomatoes.
• Drizzle some extra olive oil (optional) and cover the baking sheet with foil.
• Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets.
• Serve warm with bread or brown rice.

CHERMOULA FISH FILLETS

Steps:

• Prepare chermoula: In a food processor, combine garlic, cilantro, parsley and lemon zest and process to finely chop. Add yogurt, lemon juice, oil, paprika, cumin and cayenne and process to incorporate. Add salt, to taste, and set aside. Mist a shallow baking dish or large foil-lined baking sheet with cooking spray. Spread about half of chermoula on both sides salt, and pepper. Arrange fish in baking dish or on sheet in a single layer and set aside at room temperature for 15 to 30 minutes. Arrange oven rack about 4 inches from heat source and preheat broiler to high. Broil fish until just cooked through, 5 to 7 minutes. Transfer to serving plates and drizzle with any cooking juices. Serve remaining chermoula on the side.

FISH CHERMOULA

Steps:

• Make chermoula:
• In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
• Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
• Preheat oven to 350°F.
• In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
• While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
• Serve each fillet on a bed of fennel and garnish with fennel fronds.

RED ROMAN WITH CHERMOULA MARINADE

Steps:

• Wash and dry the fish. Slash three slits on both sides of the fish.MARINADE: Process or mix onion, garlic and herbs. Add dry ingredients and stir. Combine with lemon rind, 30 ml juice and olive oil. Season to taste.Place fish in a dish. Pour over marinade and rub inside and out thoroughly.Leave to marinate for two hours or overnight, turning fish from time to time.Transfer to a baking dish and cook in preheated 180 °C oven for 30-40 minutes, depending on thickness of the fish. To test, gently part flesh at thickest point with a knife to see if flesh is white to the bone.Transfer to a serving dish. Spoon over any remaining sauce and scatter with fresh vegetables and peanuts.Serve with couscous and salad.

FISH MARINADE (CHERMOULA)

Steps:

• In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

FISH WITH CHERMOULA

Steps:

• FOR THE SAUCE:.
• Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
• Cover tightly; let steep at least 20 minutes but preferably 2 hours.
• Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
• Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
• Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
• Set aside 3 Tablespoons of the sauce to use as a marinade.
• Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
• Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
• FOR THE FISH:.
• Arrange the fish in a single layer in a nonreactive pan.
• Lightly season both sides of the fish with salt and black pepper.
• Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
• Let stand 10 minutes.
• Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
• Remove the broiler pan from the oven; preheat the broiler on high.
• Cover the broiler pan with foil; arrange the fish on the pan.
• Broil the fish until is is slightly undercooked or just done, 2 to 4 minutes per side, depending on personal taste and the thickness of the fish.
• Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
• Pass the remaining sauce at the table.
• WINE RECOMMENDATION:.
• Sauvignon Blanc.