Grilled Chermoula Fish Fillets

Name: Grilled Chermoula Fish Fillets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 lbs white fish fillets (cod, tilapia, or mahi-mahi), patted dry; 1 cup fresh cilantro (leaves and stems), roughly chopped; 1/2 cup fresh flat-leaf parsley, roughly chopped; 4 garlic cloves, minced; 6 tbsp extra-virgin olive oil; 4 tbsp fresh lemon juice; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp cayenne pepper; 1 tsp fine salt; 8 lemon wedges (for serving)

White fish fillets marinated in a bright cilantro-parsley chermoula sauce, then grilled until charred and flaky. A quick, healthy North African weeknight dinner. Plan ahead: the fish needs at least 30 minutes to marinate.

35 minEasyServes 4300 cal/serving

North AfricanDinnerGrillPescatarianMediterraneanHigh ProteinPaleoWhole30Low CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs white fish fillets (cod, tilapia, or mahi-mahi), patted dry
1 cup fresh cilantro (leaves and stems), roughly chopped
1/2 cup fresh flat-leaf parsley, roughly chopped
4 garlic cloves, minced
6 tbsp extra-virgin olive oil
4 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp cayenne pepper
1 tsp fine salt
8 lemon wedges (for serving)

Instructions

1

Make the chermoula marinade: in a blender or food processor, combine 1 cup roughly chopped fresh cilantro (leaves and stems), 1/2 cup roughly chopped fresh flat-leaf parsley, 4 minced garlic cloves, 6 tbsp extra-virgin olive oil, 4 tbsp fresh lemon juice, 1 tsp ground cumin, 1 tsp sweet paprika, 1/4 tsp cayenne pepper, and 1 tsp fine salt. Blend until smooth.
2

Place 2 lbs patted dry white fish fillets (cod, tilapia, or mahi-mahi) in a shallow baking dish or resealable bag. Pour about three-quarters of the chermoula over the fish and turn to coat. Reserve the remaining chermoula for serving. Cover and refrigerate for at least 30 minutes and up to 4 hours.
3

Preheat your grill to medium-high heat (400°F to 450°F). Clean and oil the grates well to prevent sticking.
4

Remove the fish from the marinade and let any excess drip off. Place the fillets on the grill.
5

Grill for 3 to 5 minutes per side depending on thickness, until the fish has grill marks and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
6

Transfer the fish to a serving plate. Spoon the reserved chermoula over the top and serve with lemon wedges (for serving).

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Questions

What temperature do I cook Grilled Chermoula Fish Fillets at?

For Grilled Chermoula Fish Fillets, the oven is set to 400 F (about 205 C) in step 3. The oven is also used at 450 F (about 230 C) in step 3. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What equipment do I need for Grilled Chermoula Fish Fillets?

Beyond a knife and a board, the method uses a food processor (step 1) and a blender (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Can I use a different white fish instead of the fish in Grilled Chermoula Fish Fillets?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Grilled Chermoula Fish Fillets uses 2 lbs white fish fillets (cod, tilapia, or mahi-mahi), patted dry.

Is Grilled Chermoula Fish Fillets spicy?

Moderately. The heat in Grilled Chermoula Fish Fillets comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Grilled Chermoula Fish Fillets contain fish?

Yes: 2 lbs white fish fillets (cod, tilapia, or mahi-mahi), patted dry. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Grilled Chermoula Fish Fillets the day before?

Yes. Step 2 is a built-in pause of 4 hours: "Cover and refrigerate for at least 30 minutes and up to 4 hours." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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