Ingredients with Measurements:
- 4 fish fillets (such as salmon or sea bass)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine cilantro, parsley, mint, garlic, cumin, paprika, coriander, cayenne pepper, lemon juice, and olive oil. Blend until smooth.
2. Season the fish fillets with salt and pepper on both sides.
3. Brush the chermoula sauce over the fish fillets, making sure to coat both sides.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the fish fillets for about 5-7 minutes on each side, or until cooked through.
6. Serve hot with additional chermoula sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 3g
- Protein: 25g
Substitutions for ingredients:
- If you don't have fresh herbs, you can use dried herbs instead.
- You can substitute lemon juice with lime juice or vinegar.
Variations:
- You can use different types of fish fillets, such as halibut or trout.
- You can add chopped tomatoes or bell peppers to the chermoula sauce for extra flavor.
Tips and tricks:
- Make sure to brush the chermoula sauce generously over the fish fillets for maximum flavor.
- If using a grill pan, make sure to lightly oil it before grilling the fish.
Storage instructions:
- Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until heated through.
Presentation ideas:
- Serve the grilled fish on a bed of rice or quinoa.
- Garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it's well-oiled before grilling.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
- Chermoula is a traditional North African marinade made with herbs, spices, and lemon juice.
Flavor profiles:
- The chermoula sauce is tangy, herbaceous, and slightly spicy.
Serving suggestions:
- Serve hot with additional chermoula sauce on top.
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Region: Moroccan