Grilled Moroccan Chermoula Fish with Preserved Lemons

A Tangy and Spiced Fish Delight

Delight in a Moroccan-inspired grilled fish, marinated with a zesty chermoula and balanced with tangy preserved lemons.

1 h 30 min
4
Intermediate

Ingredients

For the Chermoula Marinade

2 cups fresh cilantro

chopped

1 cup fresh parsley

chopped

3 tablespoons olive oil

2 tablespoons lemon juice

4 cloves garlic

minced

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

Salt and pepper

to taste

For the Fish

4 pieces of white fish fillets

such as cod or haddock

2 preserved lemons

thinly sliced

2 tablespoons olive oil

Salt

to taste

For the Grilling

1 lemon

juiced

Olive oil

for brushing

Salt and pepper

to adjust seasoning

Preparation

Marinating the Fish

Make the Chermoula Marinade

In a blender, combine all the chermoula marinade ingredients (cilantro, parsley, olive oil, lemon juice, garlic, cumin, paprika, cayenne, salt and pepper) and blend until smooth.

Use fresh herbs for a more vibrant chermoula.

Coat the Fish

Place the fish fillets in a dish and coat with the chermoula, ensuring each fillet is well covered.

Marinate with Preserved Lemons

Add slices of preserved lemons over the fish and let marinate in the fridge for at least 1 hour.

Do not over-marinate the fish as the acids can start to cook it. Leave some chermoula aside to brush on after grilling for an extra flavor boost.

Preparing the Grill

Preheat the Grill

Preheat the grill to medium-high heat.

Clean and Oil Grates

Clean the grill grates with a brush and lightly oil them to prevent sticking.

Heat Distribution

Ensure the grill is evenly heated for consistent cooking.

Cooking Process

Grilling

Remove the fish from the marinade and place on the preheated grill, skin-side down if any.

Grill for 10–12 minutes at medium-high heat, depending on thickness.

Oiling

Brush the fish lightly with olive oil to keep it moist.

Finishing

Squeeze fresh lemon juice over the fish in the final grilling minute for an added citrus zing.

Plating & Serving

Grilled Moroccan Chermoula Fish with Preserved Lemons

FaUtensils

Plating & Serving

Serve each grilled fish fillet topped with caramelized preserved lemon slices, drizzled with reserved chermoula.

Sauce Pairings

Harissa Yogurt

A cool and spicy yogurt blend

Extra Chermoula

Additional for extra flavor on the side

Garnishes & Accompaniments

Fresh cilantro leavesLemon zest

Perfect Sides

Couscous with raisins and almonds

Grilled vegetables