Moroccan Grilled Fish

Name: Moroccan Grilled Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs white fish fillets (cod, halibut, or mahi mahi); 1/2 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 2 garlic cloves, minced; 4 tbsp fresh lemon juice; 1/4 tsp ground cumin; 1/4 tsp paprika; 4 tbsp olive oil; 1/4 tsp salt; pinch black pepper; 4 lemon wedges

Flaky white fish brushed with chermoula herb sauce and lemon, grilled until tender. Fragrant, bright, and bursting with Moroccan flavors. Ready in 20 minutes.

20 minEasyServes 4240 cal/serving

MoroccanDinnerGrillPescatarianStandard

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Ingredients

1.5 lbs white fish fillets (cod, halibut, or mahi mahi)
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
4 tbsp fresh lemon juice
1/4 tsp ground cumin
1/4 tsp paprika
4 tbsp olive oil
1/4 tsp salt
pinch black pepper
4 lemon wedges

Instructions

1

In a small bowl, combine 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh parsley, 2 minced garlic cloves, 4 tbsp fresh lemon juice, 1/4 tsp ground cumin, 1/4 tsp paprika, and 4 tbsp olive oil. This is your chermoula sauce.
2

Pat 1.5 lbs white fish fillets (cod, halibut, or mahi mahi) dry with paper towels. Season both sides with 1/4 tsp salt and pinch black pepper.
3

Brush 1.5 lbs white fish fillets (cod, halibut, or mahi mahi) generously on both sides with the chermoula sauce, reserving some for serving.
4

Preheat grill to medium-high heat. Oil the grill grates to prevent sticking.
5

Grill 1.5 lbs white fish fillets (cod, halibut, or mahi mahi) for 4-5 minutes per side, until opaque and flaking easily. Do not overcook.
6

Transfer to a serving plate. Drizzle with remaining chermoula and serve with 4 lemon wedges.

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Questions

What should Moroccan Grilled Fish look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until opaque and flaking easily.

Why pat it dry first in Moroccan Grilled Fish?

Step 2 reads: "Pat 1.5 lbs white fish fillets (cod, halibut, or mahi mahi) dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for cilantro in Moroccan Grilled Fish?

The entry for Moroccan Grilled Fish calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

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

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 Moroccan Grilled Fish uses 1.5 lbs white fish fillets (cod, halibut, or mahi mahi).

Does Moroccan Grilled Fish contain fish?

Yes: 1.5 lbs white fish fillets (cod, halibut, or mahi mahi). The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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