Grilled Chermoula Fish Fillets
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.
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
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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.
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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.
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3
Preheat your grill to medium-high heat (400°F to 450°F). Clean and oil the grates well to prevent sticking.
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4
Remove the fish from the marinade and let any excess drip off. Place the fillets on the grill.
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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).
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6
Transfer the fish to a serving plate. Spoon the reserved chermoula over the top and serve with lemon wedges (for serving).