Moroccan Chermoula Marinade (Printable)

Zesty blend of fresh herbs, lemon, and spices for a flavorful, aromatic marinade perfect for seafood and grilling.

# What You 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 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper, adjustable
10 - ½ teaspoon ground black pepper

→ Pantry

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

# How-To:

01 - In a medium bowl, mix the cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the lemon zest and juice into the herb mixture.
03 - Add cumin, paprika, coriander, cayenne pepper, and black pepper to the bowl.
04 - Pour in the olive oil and sprinkle the sea salt over the mixture.
05 - Stir until the marinade develops a thick, fragrant paste consistency.
06 - Taste and modify salt or lemon juice to balance the flavors as desired.
07 - Coat fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes up to 2 hours before cooking.

# Expert Advice:

01 -
  • It transforms ordinary white fish into something that tastes like you've traveled, and takes just 10 minutes to make.
  • The bold cilantro and spice hit wakes up your palate in ways bottled marinades never can.
  • You can shower it on fish, chicken, shrimp, or even roasted vegetables and feel equally victorious.
02 -
  • Don't over-process or blend unless you want a smooth paste; the texture of this marinade—chunky with herbs, studded with garlic—is part of what makes it gorgeous and authentic.
  • If you're using this on delicate white fish, don't marinate longer than 2 hours or the acid will start to cook the flesh and make it mushy.
03 -
  • If you want heat but worry about too much spice, start with half the cayenne and add more once you've tasted it; you can always turn it up, but you can't take it back.
  • Chop everything by hand rather than using a food processor unless you specifically want a completely smooth texture—the texture of hand-chopped herbs is part of the beauty here.
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