Moroccan Chermoula Marinade (Printable Page)

A bright mix of cilantro, lemon, garlic, and spices delivering bold North African flavors.

# What You 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

# Steps:

01 - In a medium bowl, mix the chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Incorporate the zest and juice of one large lemon into the herb mixture.
03 - Sprinkle ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper into the bowl.
04 - Pour in the extra-virgin olive oil and sprinkle with sea salt.
05 - Stir thoroughly until the ingredients create a thick, fragrant paste.
06 - Taste and amend salt or lemon juice as desired for balance.
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 fresh herbs mean you're tasting actual cilantro and parsley, not dusty spice blends.
  • One batch marinates enough fish for a dinner party, and people always ask for the secret.
02 -
  • Don't marinate longer than 3 hours or the acid from the lemon will begin to cook the fish raw, turning the edges mushy.
  • If you're making this ahead, leave the lemon juice out and add it fresh an hour before cooking—the herbs stay brighter this way.
03 -
  • The fresher your cilantro and parsley, the more alive the marinade tastes—wilted herbs lose their essential oils quickly, so buy what you'll use today.
  • Pat your fish completely dry before marinating or the moisture dilutes the paste and prevents proper seasoning.
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