Broiled Fish With Chermoula Recipe (2024)

By Martha Rose Shulman

Broiled Fish With Chermoula Recipe (1)

Total Time
15 minutes, plus 30 minutes' refrigeration
Rating
4(365)
Notes
Read community notes

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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Broiled Fish With Chermoula Recipe (2)

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

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out of 5

365

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Private Notes

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Cooking Notes

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.

Tipitina

Made with grouper and was one of the most delicious preparations for fish I’ve ever made. Served with couscous and green beans. Quick and delicious dinner.

Tracey Jenkins

Made this with Mahi Mahi. I did most of the cooking baked and then broiled the last 3 minutes. Delicious!

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!!

David

Used a rock fish filet, but just roasted it on high heat because I did sheet pan dinner w shrimp and asparagus also.

Tracey Jenkins

Made this with Mahi Mahi. I did most of the cooking baked and then broiled the last 3 minutes. Delicious!

Tipitina

Made with grouper and was one of the most delicious preparations for fish I’ve ever made. Served with couscous and green beans. Quick and delicious dinner.

Joanne

Great with swordfish. Broiled for now - will grill when it’s warmer. Delicious.

LW

Frozen mahi mahi was great with this

PDeCo

Used 2 whole sea bass, each 1.3 pounds. Coated inside and out with chermoula, marinated 20 minutes. Broiled on 2nd rack down (~5" from broiler) 1st side 9 min, then flipped to second side for 10 min. Fish temp measured with thermometer was ~130 degrees F, so I switched to bake at 450 for another 7 or so min. Checked again and it was above 145. Came out perfectly. I will certainly do this one again.

sanchez

This recipe was amazingly delicious! Can’t wait to make it again.

Tiny

Wow, this was awesome. I followed the chermoula recipe almost exactly (bumped up the cayenne and coriander seeds, didn't use the whole 1/4 c. lemon juice). Did this on broiled Mahi and served with steamed asparagus and grilled tomato halves, and the chermoula went great with it all. One of the best things I've made in a while. Going to try it on grilled chicken next time.

BB

Seared the skin side of snapper filet in a pan, and finished it in a baking sheet with roasting vegetables. Excellent.

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.

Michelle

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

David Look

Yes, you can!

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Broiled Fish With Chermoula Recipe (2024)

FAQs

What is fish chermoula made of? ›

Easy-to-follow directions help you make authentic Moroccan Chermoula Fish. Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).

What is chermoula sauce made of? ›

Chermoula or charmoula, pronounced sher-moo-lah, is a popular North African condiment or sauce made of fresh herbs such as parsley and cilantro, with garlic, citrus and warm spices.

How long should I broil my fish? ›

Season top side of fish with salt and pepper. Place on pan. Broil about 7-8 inches from broiler unit or flames about 5-7 minutes per side, or until fish is opaque when flaked. Add a squeeze of lemon or lime and serve immediately.

What does chermoula taste like? ›

Preserved lemons give chermoula a unique flavor profile—mildly tart with an intensely deep lemon flavor. The taste is akin to the squeeze of a lemon peel, strong in citrus aroma without being as sour as their fresh counterpart.

What is chermoula spice made of? ›

Chermoula is a delicately balanced spice mix that contains a mouth-watering combination of garlic, cumin, lemon peel, paprika and coriander.

What is a substitute for Chermoula? ›

If you don't mind the heat, you can substitute chermoula spices with harissa paste. Both are from North Africa and use similar spices, although harissa sauce is considerably hotter.

What is the meaning of chimichurri? ›

Meaning of chimichurri in English

a sauce from Argentina usually made from the herbs parsley and oregano, garlic, oil, vinegar, and chili, often eaten with meat: I had beef tenderloin with chimichurri.

What spices are considered Moroccan? ›

The four most basic spices used in Moroccan cooking are cumin, black pepper, ginger and turmeric. Other common spices found in many dishes are saffron, paprika, cayenne, chilli (harissa), cinnamon, and sometimes white pepper. There are also some special blends of spices that are used extensively in Moroccan cooking.

Do you flip fish when broiling? ›

Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned. When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).

Which type of fish is best for broiling? ›

Opt for firm-fleshed varieties from Sea to Table such as Wild King Salmon, Northwest Pacific Halibut, or Pacific Black Cod. These fish hold up well to the high heat of the broiler and won't fall apart during cooking. Plus, they're rich in flavor and packed with essential nutrients.

Is fish better baked or broiled? ›

Fish that might otherwise be broiled can be baked at higher temperatures, ranging from 400 F to 450 F. The broiler incinerates fresh herbs and many other garnishes, but oven-baked fish can take full advantage of these light, low-fat flavoring options.

Do you broil low or high for fish? ›

Preheat the broiler to high. Brush the fish with oil and season as desired. Arrange the fish in a well-oiled, foil-lined pan, skin side up for crispy skin, or skin side down if discarding skin. Broil until the fish gently flakes, 4 to 7 minutes depending on thickness of the fillet.

When broiling fish, it is a good idea to? ›

If you are planning to broil a whole fish, prick the skin with a skewer or fork. This will prevent the fish from curling or blistering as it cooks. If you are broiling a fish fillet with skin on it, cut a few thin slashes into the skin so that it doesn't shrink during cooking. Place the fish skin-side up on the pan.

What is a substitute for chermoula? ›

If you don't mind the heat, you can substitute chermoula spices with harissa paste. Both are from North Africa and use similar spices, although harissa sauce is considerably hotter.

What are the ingredients in fish sauce? ›

Ingredients and manufacture

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

What is chermoula in Arabic? ›

Chermoula (Berber: tacermult or tacermilt, Arabic: شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.

What highly flavored sauce is made from fish bones? ›

Fumet: A highly flavored stock made with fish bones. Court bouillon: An aromatic vegetable broth. Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

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