Need Inspiration?

Join our occasional newsletter for scrumptious recipes, healthy tips, and special offers

We respect your privacy and will not sell or rent your email to anyone. We hate Spam as much as you do!
BBQ Chermoula Fish
Chermoula is a traditional fragrant Moroccan paste that adds an amazing zing to fish.
 
Steakey moist fillets are your best choice for barbecuing - Trevally, Moki, Warehou, Salmon, Tarakihi, Salmon or ask us to recommend a fish of the day. You can also use this paste when barbecuing whole fish.
  
  • Your choice of fish fillets (or whole fish) - Salmon, Trevally, Moki, Warehou, Tarakihi
  • Chermoula (see below)
  • lemon wedges, to serve
  • Salad
 
Chermoula
Makes about 2 cups
  • 1 red onion, roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • Salt flakes, to taste
  • 1 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 2 teaspoons sweet paprika
  • 1 1/2 tablespoons ground chilli
  • 1 tablespoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 1½ tablespoons ras el hanout (buy this spice mixture at specialty stores)
  • 1 bunch coriander
  • 1 bunch flat-leaf parsley
  • 190ml extra virgin olive oil
  • juice of 1 lemon

Combine all of the ingredients except the oil and lemon in a food processor for a minute or so till finely chopped. Slowly drizzle in the oil and blend till a paste forms. Stir in the lemon juice. 
Spread the paste over the fish fillets, cover and refrigerate for 30 or so minutes. BBQ the fish for a few minutes each side till the flesh is flakey.
Serve with couscous, salad and lemon wedges.
 
Or how about Easy Chermoula?
Place garlic cloves , cumin, fresh corriander, onion in a food processor. Slowly drizzie in olive oil and blend till a paste forms. Stir in lemon juice.