We are being teased here in Boulder with beautiful spring weather. The grill is enticing me outdoors and since there are only a few patches of snow left, I will embark.
This is one of my all time favorite treatments for fish. With origins from northern Africa, chermoula is good on any fish. I had it on halibut as it looked really fresh. I have also used it on chicken, eggplant and in couscous.
You can use limes, tangerines, blood oranges or regular oranges with the lemon too. Served on a simple couscous, the sauce permeates the fish and the grain for a tangy, spicy dinner for 2 to 4 depending on how much sauce you like.
1/2 cup lemon juice, freshly squeezed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 tsp. cumin
6 cloves of garlic, minced
1 Tbsp. paprika
1 cup fruity EVOO
Salt and Pepper to taste
Place all ingredients, except for the oil, salt and pepper, into a bowl. Slowly whisk the oil into the bowl. Season to your liking.
For fish, salt and pepper your fish. Rub with a little oil on each side. You can spoon a little of the marinade on to the fish and allow to marinate for 20 minutes. Don’t go much longer as the acid in the lemon juice will start to “cook” the fish.
Depending on the thickness of your fish, grill it for 6 minutes per side. Swordfish, grouper, mahi mahi and cod would all be excellent choices. I used halibut which is pictured below. Place a portion of your grilled fish onto the couscous and then place a few tablespoons of the sauce directly on top of the fish and serve.
No comments yet.