Include in Print View:

Gemfish In Chermoula Marinade

Gemfish in Chermoula Marinade recipe image
This Gemfish in Chermoula Marinade is a celebration of fresh, aromatic flavors that define Moroccan coastal cuisine. The chermoula, a vibrant green paste made from fresh parsley, coriander, garlic, and warm spices like cumin and paprika, penetrates the delicate flesh of the gemfish, infusing it with bright citrus notes and earthy depth. When grilled, the fish develops a beautiful smoky char while remaining moist and tender inside. This dish is perfect for a light summer dinner or an elegant weeknight meal that feels restaurant-quality. The marinade doubles as a delicious basting sauce, ensuring every bite is flavorful. Serve it alongside couscous or a crisp salad for a complete, satisfying experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1051.2
Dietary: Gluten-free
Description
This Gemfish in Chermoula Marinade is a celebration of fresh, aromatic flavors that define Moroccan coastal cuisine. The chermoula, a vibrant green paste made from fresh parsley, coriander, garlic, and warm spices like cumin and paprika, penetrates the delicate flesh of the gemfish, infusing it with bright citrus notes and earthy depth. When grilled, the fish develops a beautiful smoky char while remaining moist and tender inside. This dish is perfect for a light summer dinner or an elegant weeknight meal that feels restaurant-quality. The marinade doubles as a delicious basting sauce, ensuring every bite is flavorful. Serve it alongside couscous or a crisp salad for a complete, satisfying experience.
Ingredients
  • 2 pound Gemfish (or firm white fish)
  • 1/2 bn Of parsley
  • 1/2 bn Coriander
  • 3 Cloves Garlic
  • 1/2 tablespoon Paprika
  • 1/2 tablespoon Cumin
  • 1 teaspoon Coriander
  • 1 pn Cayenne
  • 2 1/2 ounce Lemon juice
  • 3 ounce Olive oil
Directions
  1. 1
    Pulse fresh coriander, parsley, garlic, paprika, cumin, coriander seeds, cayenne, lemon juice, and olive oil in a food processor until finely chopped but still textured.
  2. 2
    Place gemfish fillets in a shallow dish and coat thoroughly with the chermoula marinade, ensuring both sides are covered.
  3. 3
    Cover and refrigerate for at least one hour, or overnight for deeper flavor penetration.
  4. 4
    Preheat grill or barbecue to medium-high heat and oil the grates to prevent sticking.
  5. 5
    Remove fish from marinade, letting excess drip off, and place fillets on the hot grill.
  6. 6
    Grill for 2 to 3 minutes per side, basting occasionally with reserved marinade, until fish is opaque and flakes easily.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1051.2kcal
% Daily Value *
Total Fat 87.2g135%
Saturated Fat 13.2g66%
Cholesterol 113.5mg38%
Sodium 132.0mg6%
Total Carbohydrate 14.5g5%
Dietary Fiber 7.0g29%
Sugars 1.6g
Protein 54.9g110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If gemfish is unavailable, substitute with other firm white fish such as snapper, sea bass, or halibut.

For food safety, do not reuse marinade that has touched raw fish as a basting sauce unless it has been boiled first for at least 2 minutes. Alternatively, set aside some marinade before adding it to the fish.

Adjust the amount of cayenne to suit your preferred heat level; start with a pinch for mild flavor.

Leftover chermoula can be stored in an airtight container in the refrigerator for up to 3 days and used as a dip for grilled vegetables or bread.

Keywords: blending, cayenne, chermoula, coriander, cumin, firm, fish, garlic, gemfish, grilling, juice, lemon, marinade, moroccan, oil, olive, paprika, parsley, sauce, seafood
Read it online: https://www.chefs-mate.com/recipe/gemfish-in-chermoula-marinade/