... Grilled Fish with Chermoula Sauce

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This is a recipe from the Chile Pepper magazine as found in The Blade a newspaper in Canada. I was intrigued by the north African flavors and was not disappointed as it went very well with the swordfish I had on hand.

Serves 4


1 cup parsley, chopped

1 cup cilantro, chopped

2 teaspoons ground cumin

4 cloves garlic, minced

1 teaspoon cayenne powder (Note: I used 1/8 of a teaspoon)

1 teaspoon paprika

1 pinch saffron (with no saffron on hand I substituted with 1/2 teasppon turmeric)

1/4 cup lemon juice

Salt and freshly ground black pepper, to taste

1/2 cup olive oil

4 fillets white fish of your choice (steaks like swordfish, halibut or salmon work best)


Preheat the grill to medium.

In a food processor, add the first 9 ingredients and pulse to combine. Drizzle in the olive oil to emulsify and form the sauce.

Liberally coat the fish in the sauce and let marinate for 15-20 minutes. Grill until done; the cooking time depends on the thickness of your fish.

Serve immediately with a side of the chermoula over rice or wilted greens.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927