Moroccan Chermoula Marinade (Printable Version)

A fragrant mix of cilantro, lemon, garlic, and spices perfect for enhancing fish flavors.

# 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 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

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

# How-To Steps:

01 - In a medium bowl, mix the cilantro, parsley, garlic, and shallot if using.
02 - Add the lemon zest and juice to the herb mixture.
03 - Sprinkle in ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper.
04 - Pour olive oil over the mixture and add sea salt.
05 - Stir thoroughly until the marinade forms a thick, fragrant paste.
06 - Taste and modify salt or lemon juice as desired.
07 - Use immediately to coat fish fillets or whole fish, cover, and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Advice:

01 -
  • Ten minutes to create something so aromatic it transforms ordinary fish into a restaurant-quality dish.
  • The paste clings to fish beautifully, so every bite carries the full brightness of lemon, garlic, and warm spices.
  • It works as a rub for chicken or vegetables too, which means one recipe solves multiple dinners.
02 -
  • Don't let this marinade sit on raw fish longer than 2 hours or the acid will make the flesh mushy—it's a flavor vehicle, not a braise.
  • Freshly minced garlic matters more here than anywhere else because raw garlic needs to be fine enough to blur into the paste, not sharp enough to bite.
  • If you're making this for a crowd, double the recipe and store the extra in the fridge—it keeps for up to 3 days and gets slightly deeper in flavor as it sits.
03 -
  • Make this marinade in a food processor if you prefer a smoother consistency—pulse everything until it's paste-like, and you get better texture consistency.
  • If you're cooking for someone who's hesitant about cilantro (some people genuinely taste soap), you can lean on the parsley, coriander, and lemon to carry the brightness instead.
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