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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
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.