Moroccan Grilled Fish
Flaky white fish brushed with chermoula herb sauce and lemon, grilled until tender. Fragrant, bright, and bursting with Moroccan flavors. Ready in 20 minutes.
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
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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.
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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.
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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.
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4
Preheat grill to medium-high heat. Oil the grill grates to prevent sticking.
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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.
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6
Transfer to a serving plate. Drizzle with remaining chermoula and serve with 4 lemon wedges.