Broiled or Grilled Fish with Chermoula
Adapted from Martha Rose Shulman, author of The Very Best of Recipes for Health.
The Moroccan herb-spice blend called chermoula is both delicious and easy.
If you broil the fish, the juices will accumulate on a foil-lined baking sheet and taste delicious poured over the fish.
1 1/2 to 2 pounds firm white fish fillets, such as Alaskan halibut or cod (four to five 6 oz portions)
Salt and freshly ground pepper
1 cup chermoula (below)
Additional lemon juice and wedges or olive oil to taste
Nutritional information per serving (based on halibut): 248 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 83 milligrams cholesterol; 2 grams carbohydrates; 1 gram dietary fiber; 271 milligrams sodium (does not include salt to taste); 32 grams protein
This pungent Moroccan herb sauce is traditionally served with grilled fish. It’s also great with roasted vegetables, lamb, or chicken. It's best served fresh, but you can put in a jar, pour a film of olive oil over the top, and refrigerate it for a few days.
Makes approximately 1 cup
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 organic extra virgin olive or macadamia nut oil, to taste
1/4 cup freshly squeezed lemon juice
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