Broiled Fish With Chermoula

By Martha Rose Shulman

Broiled Fish With Chermoula
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus 30 minutes' refrigeration
Rating
4(380)
Comments
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In Morocco, chermoula is traditionally used as a marinade for grilled fish. You’ve used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.

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Ingredients

Yield:Serves 4
  • 1½ to 2pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
  • Salt and freshly ground pepper
  • 1recipe chermoula (see recipe)
  • Additional lemon juice and wedges or olive oil to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

163 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 333 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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 2½ 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 ½ 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.

Tip
  • Advance preparation: The chermoula will keep for a few days in the refrigerator but it will lose its vibrant green color.

Ratings

4 out of 5
380 user ratings
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Comments

Michelle

If you make a big batch of chermoula, can you freeze part of it for later use?

David Look

Yes, you can!

Delise

Really tasty! Used swordfish and scallops, grilled the fish. Could use a touch more cayenne next time. Served w/ grilled summer squash, zucchini, bell peppers and red onions.

francie

delicious but the whole thing caught fire from all the olive oil and the flames were substantial! Had to take it out and the chermoula was not bright green anymore :( but rather charred tho still tasted good. Has this happened to anyone else?

Ian

I broiled Chilean sea bass for the recommended 5 minutes and it was completely raw. I would recommend moving the fish farther down from the broiler so it doesn't burn and giving it 10 minutes. The chermoula sauce was delicious.

Kathleen

Delish!!

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