Living on the west coast means having an abundance of fresh seafood and fish available pretty much year round. Halibut is a particular favourite of mine as it has nice mild taste, a silky and creamy texture and can virtually be cooked any way.
So when I brought some home the other day I took a look in my refrigerator and pantry to see what I could add to for flavour. As luck would have it I had fresh parsley and cilantro begging to be used so here was a great opportunity to finally make some chermoula sauce.
Chermoula sauce is a Northern African marinade that is used on seafood and fish but it can also be used on other meats and vegetables. Each region has a slightly different variation so I chose a simple version to make, which is very similar to the Moroccan version. It is similar to pesto or chimichurri sauce as all three use fresh herbs. Chermoula sauce though have a heavy emphasis on cumin and paprika for spices.
It is an amazing marinade that is bold, fresh and tangy. It comes together very quickly, just throw all ingredients into a processor and blend until smooth although you can also use a mortar and pestle. I recommend making a large batch and keep in a jar because trust me when I say you will keep coming back to it but it is best eaten immediately as it does lose its vibrant green colour. It also freezes rather well to keep it fresh for months.
- 1 Cup fresh coriander
- ½ Cup fresh parsley
- 3 Tsp ground cumin
- 2 Tsp paprika
- 4 Garlic cloves, peeled
- ¼ Tsp cayenne
- 4 Tbsp lemon juice
- ¼ Cup olive oil
- Salt and Pepper, to taste
- Lemon wedges (optional)
- Halibut Fillet, skin on or removed
- Preheat oven to broil.
- Add all ingredients to a food processor except for lemon wedges and halibut. Blend until smooth, or semi-smooth if you prefer chunky marinades.
- Place halibut in oven proof baking tray (if skin is on then lightly oil and lay skin side down), lightly oil flesh and season with salt and pepper.
- Scoop a generous amount of chermoula over fish to cover.
- Let sit in refrigerator for 10 minutes.
- Place fish under broiler and cook for 10 minutes. Check fish to see if it needs more time, mine took 15 minutes in total.
- Remove from oven. If there is any liquid in pan pour over fish before plating.
- Serve immediately with extra lemon wedges and more chermoula sauce.
- Perfect to accompany a
- loaded salad