Ingredients for Fish Marinade Chermoula
- Fresh Cilantro
- Garlic Cloves
- White Vinegar
- Lemon, Juice Of
- Lime, Juice Of
- 1 tablespoon paprika
- Ground Cumin
- Crushed Red Pepper Flakes
- 1/2 cup olive oil, plus more as needed
- 1 teaspoon salt
- Cayenne Pepper
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How to Make Fish Marinade Chermoula
- Combine 1 cup packed cilantro, 4 cloves garlic, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 tablespoon paprika, 1 tablespoon ground cumin, 1/2 teaspoon crushed red pepper flakes, 1/2 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper in a food processor or blender.
- Blend until a smooth paste forms. Add more olive oil, 1 tablespoon at a time, if needed to reach your desired consistency.
- The marinade should be fairly thick. Taste and adjust seasonings as needed.
- Place your fish (about 1 pound) in a resealable bag or shallow dish and pour the marinade over it, ensuring the fish is fully coated.
- Marinate in the refrigerator for at least 1 hour, or up to 2 hours.
- Preheat your grill, broiler, or oven to medium-high heat.
- Cook the fish for 5-7 minutes per side, or until cooked through. Cooking time will depend on the thickness of your fish fillets.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
5g
Carbs
1g
