Broiled Fish With Chermoula Recipe

Name: Broiled Fish With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass; Salt and freshly ground pepper; 1 recipe chermoula:; 2 cups cilantro leaves (2 large bunches); 1 1/2 cups parsley leaves (1 large bunch); 3 to 4 garlic cloves (to taste), halved, green shoots removed; 1/2 to 3/4 teaspoon salt (to taste); 2 teaspoons cumin seeds, lightly toasted and ground; 1 teaspoon sweet paprika; 1/2 teaspoon coriander seeds, lightly toasted and ground; 1/8 teaspoon cayenne (more to taste); 1/3 to 1/2 cup extra virgin olive oil, to taste; 1/4 cup freshly squeezed lemon juice; Additional lemon juice and wedges or olive oil to taste

Servings: persons

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula:
2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice
Additional lemon juice and wedges or olive oil to taste

1
chermoula:
2
1. Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
3
2. Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
4
Fish:
5
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.
6
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 2 1/2 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 1/2 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.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass, Salt and freshly ground pepper, 1 recipe chermoula:, 2 cups cilantro leaves (2 large bunches), and more.

Yes, Broiled Fish With Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Fish With Chermoula

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