Charmoula is a Moroccan herb paste used primarily as a marinade for fish.

Recipe by Cooking Light September 1999


Recipe Summary

4 servings (serving size: 1 fillet and 1 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a food processor; process until chopped. Add juice and next 6 ingredients (juice through cinnamon); process until smooth. Arrange fish in a single layer in a shallow dish; spread cilantro mixture evenly over both sides of fish. Cover and marinate in refrigerator 30 minutes. Remove fish from dish; discard marinade.

  • Preheat broiler.

  • Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork. Serve with couscous.

Nutrition Facts

371 calories; calories from fat 10%; fat 4.3g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.9g; protein 40.3g; carbohydrates 41.7g; fiber 2.4g; cholesterol 63mg; iron 3.3mg; sodium 171mg; calcium 62mg.