Maple-Planked Mahimahi with Charmoula

If it's warm enough to grill outdoors, try serving your family this exotic entrée. Charmoula is a traditional Moroccan herb-and-spice mixture similar to pesto. A bed of rice ensures that none of the flavorful sauce goes to waste.

Yield: 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 23%
  • Fat: 8.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1g
  • Protein: 34.3g
  • Carbohydrate: 28.9g
  • Fiber: 1.1g
  • Cholesterol: 124mg
  • Iron: 4.3mg
  • Sodium: 597mg
  • Calcium: 50mg


  • 1 (15 x 6 1/2 x 3/8-inch) maple wood grilling plank
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 3/4 teaspoon salt, divided
  • 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
  • Cooking spray
  • 2 cups hot cooked basmati rice


  1. Immerse and soak plank in water 1 hour; drain.
  2. Prepare grill, heating one side to medium and one side to high heat.
  3. Place parsley and next 7 ingredients (through garlic) in a food processor; add 1/4 teaspoon salt. Process until herbs are finely chopped.
  4. Lightly coat fish with cooking spray; sprinkle with remaining 1/2 teaspoon salt.
  5. Place plank on grill rack over high heat side of grill. Cover and grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat side of grill. Place fish, skin sides down, on charred side of plank. Cover and grill 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and rice.
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