Yamous Grilled Fish With Chermoula Recipe

Name: Yamous Grilled Fish With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red snapper, 10 ounces/280g each, cleaned and scaled (or bass or red mullet); 1 lemon, cut into wedges; 4 garlic cloves; 2 bunches fresh cilantro, leaves chopped (coriander); 1 tablespoon cumin, ground; 1 teaspoon hot pepper flakes; 1 tablespoon paprika; ¼ cup lemon juice; ½ cup olive oil; salt & freshly ground black pepper

Servings: persons

1
To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
2
With the motor running, slowly add the olive oil in a steady stream and process until smooth.
3
Season with salt and pepper.
4
With a sharp knife, cut two deep slits in the thickest part of both sides of each fish.
5
Rub the fish with the chermoula, working it well into the slashes.
6
Place in the refrigerator for 1 hour to marinate.
7
Prepare hot grill fire or preheat the broiler.
8
Grill or broil the fish about 3 minutes on each side.
9
Serve with lemon wedges and any unused chermoula sauce.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 red snapper, 10 ounces/280g each, cleaned and scaled (or bass or red mullet), 1 lemon, cut into wedges, 4 garlic cloves, 2 bunches fresh cilantro, leaves chopped (coriander), and more.

Yes, Yamous Grilled 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.

That's it — enjoy your meal!

Yamous Grilled Fish With Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions