Moroccan Chermoula Marinade (Print Version)

A lively blend of herbs, citrus, and spices that infuses dishes with bright Moroccan-inspired flavor.

# Components:

→ 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

# Directions:

01 - In a medium bowl, mix the cilantro, parsley, garlic, and shallot if using.
02 - Add the lemon zest and juice to the herb mixture.
03 - Sprinkle in ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper.
04 - Pour in the extra-virgin olive oil and add sea salt, then mix thoroughly until a thick, aromatic paste forms.
05 - Taste the marinade and adjust salt or lemon juice as preferred.
06 - Use immediately to marinate fish; coat fillets or whole fish evenly, cover, and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Advice:

01 -
  • Your fish transforms from mild to unforgettable in just thirty minutes, no complicated technique required.
  • The bold spice blend actually tastes brighter than it sounds, with lemon cutting through everything.
  • You'll end up using this on chicken, vegetables, shrimp—basically anything that can take a flavor bath.
02 -
  • Don't make this too far in advance—the fresh herbs start to darken and fade after a day or two, so same-day prep is your best bet.
  • If you accidentally over-squeeze the lemon and the marinade tastes too sharp, a touch more olive oil balances it back out beautifully.
03 -
  • Toast your dried spices briefly in a dry pan before adding them if you want an extra layer of warmth and complexity, though it's not essential.
  • Make a double batch and freeze half in an ice cube tray so you always have a portion ready for weeknight cooking—it thaws quickly and tastes nearly as good as fresh.
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