Ingredients for Chermoula Moroccan Marinade
- Garlic Cloves
- Ground Cumin
- Saffron Thread
- 1/4 cup olive oil
- Lemon, Juice Of
- Red Chili Pepper
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chermoula Moroccan Marinade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chermoula Moroccan Marinade
- Combine 4 cloves garlic, 1 teaspoon ground cumin, a pinch of saffron threads (about 1/8 teaspoon), 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 - 1 teaspoon chili powder (adjust to your spice preference), and 1 teaspoon salt in a mortar and pestle.
- Pound the ingredients together until a smooth paste forms. Alternatively, combine all ingredients in a food processor and pulse until finely chopped.
- Stir in 1/2 cup chopped fresh cilantro. If using a food processor, pulse briefly to combine.
- Generously spread the chermoula mixture over your chosen fish fillets (salmon steaks, cod chunks, etc.).
- Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for maximum flavor.
- Grill, bake, pan-fry, or barbecue the marinated fish according to your preferred method and fish type. Cooking time will vary depending on the thickness of the fish; about 10-15 minutes for most types.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
9g
Carbs
1g
