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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.

20 minEasyServes 4240 cal/serving

MoroccanDinnerGrillPescatarianStandard

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. 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. 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. 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. 4

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

  5. 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. 6

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

Questions

How long does Moroccan Grilled Fish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Moroccan Grilled Fish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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