Tuesday, May 27, 2008

Chermoula Marinade, from Kris

Moroccan style fish Marinade called a "Chermoula" (thanks to Weight Watchers Cookbook - with a little touch of Kris added).

- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat leaf parsely, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lemon juice
- 1 TBSP lemon zest
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 TBSP smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked pepper

The recipe called to put this on whole fish (white flesh fish, recommended red snapper, striped bass or trout). Instead, I put them over some boneless, skinless Mahi Mahi fillets. I marinated them for about 6 hours. Then, cooked them over a medium hot grill. I think that this would be awesome on a Halibut fillet as well.

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