Moroccan Chermoula Marinade (Printable Version)

Fresh cilantro, lemon, garlic, and spices combine for a lively North African marinade bursting with flavor.

# Ingredient List:

→ 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 - Incorporate the lemon zest and juice into the herb mixture.
03 - Sprinkle in the cumin, paprika, coriander, cayenne, and black pepper, stirring to combine.
04 - Pour the extra-virgin olive oil and add sea salt, mixing thoroughly until a fragrant, thick paste forms.
05 - Taste and adjust salt or lemon juice as preferred for balanced flavor.
06 - Coat fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes up to 2 hours before cooking.

# Expert Advice:

01 -
  • It comes together in 10 minutes but tastes like you've been cooking all day.
  • The bright cilantro and lemon cut through rich fish so beautifully that everything tastes cleaner and more alive.
  • One batch infuses your whole kitchen with a smell so good that people ask what's for dinner before they even sit down.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Taste as you go—spice levels vary wildly between brands, and your palate is the only reliable guide.
  • Don't skip the lemon zest; it's where the aromatic punch lives, and the juice alone won't give you that.
  • If you're going to blend it into a smooth paste, do it right before using so the herbs stay bright green instead of turning dark.
03 -
  • Hand-chop your herbs instead of processing them—you'll keep them brighter and fresher tasting.
  • Use the paste as a condiment too; spoon extra onto grilled fish or roasted vegetables right before serving for a second hit of fresh flavor.
Go Back