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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.
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.