How to make it

  • Toast all whole spices in a dry, hot skillet until spices are fragrant. Add the cilantro leaves, minced garlic, spices (including the paprika) and olive oil to a food processor. Zest one lemon into another bowl. Juice the bald lemon and add the lemon juice to the food processor. Puree the mixture until you have a thick paste. You may have to add a bit more oil to get your desired consistency (I prefer the consistency of hummus but have seen chermoula with the consistency of a creamy soup so it's really your preference). Pour the chermoula into a bowl. Add reserved lemon zest. Taste test and adjust spices if necessary.
  • Place fish in large, flat dish (preferably with a cover, unless you don't mind everything in your refrigerator smelling like fish). Pour about half the chermoula on top. Flip the fish over and pour about a quarter of the remaining chermoula on top. Refrigerate for a few hours.
  • Pour some oil in a skillet and heat. Pan fry the fish. Don't worry about scraping the chermoula off the fish before pan frying. In fact, the more chermoula remaining on the fish, the more delicious chermoula crust you get. Taste test. That is some tasty fish. Stop yourself from eating all of the fish.
  • Remove fish from skillet and let cool. Carefully carve fish into slices (or break the fish into rustic chunks, if that's more your thing). Heat corn tortillas, layer with Moroccan slaw (recipe below), top with delicious fish slices/chunks.
  • Take the precious remaining chermoula and use it as a dipping sauce for your fish tacos. Or better yet, mix the chermoula with some Greek yogurt, make a creamy sauce, and pour that all over your tacos. Put your stretchy, stirrup pants on. Proceed to eat four to five tacos in your warm living room.
  • Moroccan Slaw:
  • Combine vegetables in a bowl. Squeeze the juice of one lemon on top. Add spices. Mix well and taste test. Add salt and pepper to taste. Refrigerate for one to two hours.

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