![[Image]](images/Marinades-39.jpg)
Chermoula is a mixture of herbs, spices, and preserved lemon served in Morocco and throughout northern Africa. It can be used as a marinade or a sauce, and it’s most often paired with fish. Look for preserved lemons, which are packed in their own juice and copious amounts of salt, at Mediterranean markets and gourmet shops.
TOOLS: food processor • 1-gallon zip-top bag
YIELD: about 1 cup (enough for 5 to 8 servings)
| ⅓ | CUP EXTRA-VIRGIN OLIVE OIL |
| 1 | CUP PACKED FRESH CILANTRO LEAVES |
| ¾ | CUP PACKED FRESH FLAT-LEAF PARSLEY LEAVES |
| 1 | SMALL PRESERVED LEMON, CUT INTO EIGHTHS (INCLUDING RINDS) |
| 1 | TABLESPOON MINCED FRESH GINGER |
| 5 | GARLIC CLOVES, SLICED |
| 1 | TABLESPOON PAPRIKA |
| 1½ | TEASPOONS CORIANDER SEEDS, TOASTED AND GROUND |
| 1 | TEASPOON CRUSHED RED PEPPER |
| ½ | TEASPOON CUMIN SEEDS, TOASTED AND GROUND |
| ⅛ | TEASPOON BLACK PEPPERCORNS, TOASTED AND GROUND |
| GENEROUS PINCH OF SAFFRON | |
| KOSHER SALT |
COMBINE the oil, cilantro, parsley, preserved lemon, ginger, garlic, paprika, coriander, red pepper, cumin, black pepper, and saffron in a food processor and process until smooth. Season to taste with salt.
SUGGESTED USES: chicken breasts (marinated 2 hours to overnight) or shrimp or sea scallops (marinated 20 to 45 minutes), grilled; halibut fillets (marinated 20 to 45 minutes), baked
FOR 8 SERVINGS, combine the Chermoula Marinade and 8 skinned, boneless halibut fillets (6 to 8 ounces each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the fillets from the marinade and place on a rimmed baking sheet. Bake the fillets in a preheated 450°F oven until just cooked through, 12 to 13 minutes. The fillets will begin to flake when they are just cooked through.
Serve couscous with garbanzo beans alongside these fish fillets.