Randy Mayor; Jan Gautro
4 servings

The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika.

How to Make It

Step 1

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 45 minutes. Remove fish from bag; discard marinade.

Step 2

To prepare spice rub, combine coriander and the next 5 ingredients (coriander through salt) in a medium bowl. Rub fish with spice mixture to coat.

Step 3

Heat the oil in a large nonstick skillet over medium heat. Add the fish; cook 6 minutes on each side or until the fish flakes easily when tested with a fork. Garnish with lemon wedges and cilantro, if desired.

Chef's Notes

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Ratings & Reviews

jendepierri's Review

July 15, 2012

amuirhead's Review

October 03, 2011
This is a great recipe! I would make this again. I made a mint, cucumber, ginger yogurt sauce to go with it and it complimented it perfectly.

love2coooook's Review

June 23, 2010
Very good fish recipe. Great complexity of flavor, especially given the ease and timeliness that it's prepared. Great weeknight meal, and good enough for guest. Yum!

pogomiss's Review

November 22, 2008
This was excellent. I used Mahi Mahi and followed the recipe exactly. It wasn't too spicey. Served it with a salad and bread. Will definitely make again!