Moroccan Chermoula Marinade (Printable)

A fresh blend of herbs, citrus, and spices delivering vibrant, aromatic notes to elevate your dishes.

# 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 chopped cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the lemon zest and juice into the herb mixture.
03 - Sprinkle ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper over the mixture.
04 - Pour in the extra-virgin olive oil and sprinkle sea salt evenly.
05 - Stir vigorously until the marinade achieves a thick and fragrant paste consistency.
06 - Taste and modify salt or lemon juice as desired to balance flavor.
07 - Coat fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Advice:

01 -
  • It transforms ordinary fish into something restaurant-worthy in just 10 minutes of prep.
  • The balance of warm spices and bright citrus makes your kitchen smell like you've mastered something mysterious.
  • It's versatile enough to save a weeknight dinner or impress guests without looking like you tried too hard.
02 -
  • Don't marinate fish longer than 2 hours or the citric acid will make the flesh mushy and turn what should be tender into something unpleasantly soft.
  • Taste the marinade before it touches the fish—it should be boldly flavored, almost aggressively herby and lemony, because it will share its intensity with the fish rather than overpower it.
  • If you're making this for a crowd, it doubles and triples perfectly, but fresh herbs are non-negotiable—dried cilantro is a different ingredient entirely.
03 -
  • Mix your marinade at least 30 minutes before using it so the spices have time to bloom and soften into something harmonious rather than sharp and separate.
  • Pat your fish dry before applying the marinade—wet fish won't absorb the flavors the way damp fish will, and you'll lose some of that aromatic intensity.
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