Chermoula Grilled Fish

Instructions

1. Step 1

   Combine the parsley, cilantro, garlic, paprika, cumin, coriander, cayenne, salt, and black pepper in a mixing bowl.

   Ingredients used: 15.0 gr Cilantro, 6.0 gr Fine Salt, 15.0 gr Flat-Leaf Parsley, 16.0 gr Garlic, 1.0 gr Ground Black Pepper, 0.5 gr Ground Cayenne Pepper, 2.0 gr Ground Coriander, 2.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: mixing bowl

2. Step 2

   Add the lemon juice and olive oil, then whisk until the chermoula is evenly blended.

   Ingredients used: 60.0 ml Extra Virgin Olive Oil, 45.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

3. Step 3

   Transfer one-quarter of the chermoula to a small bowl for serving. Place the fish in a shallow dish, coat it with the remaining chermoula, and refrigerate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr White Fish Fillet

   Cookware: Shallow Dish, small bowl

4. Step 4

   Preheat the grill on high heat for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Lift the fish from the marinade with tongs and place it on the grill. Cook for 4 to 5 minutes, turn carefully, and cook for another 3 to 5 minutes, until the thickest part reaches 63°C.

   Timer: 9 min (fixed)

   Cookware: Fish Spatula, grill, instant-read thermometer, tongs

6. Step 6

   Transfer the fish to a serving platter, rest for 2 minutes, and spoon the reserved chermoula over the top.

   Timer: 2 min (fixed)

   Cookware: Fish Spatula, serving platter, small bowl