Moroccan Style Grilled Fish with Chermoula (Fish Brochettes)

Moroccan style grilled fish Grilled fish MoroccanMorocco fascinates me. I don’t know much about the country except that it is in North Africa but it fascinates me. The cuisine with a mix of North African, Middle Eastern and European influences sounds too, too exotic to me!  Oh how I would love to visit there sometime! To appease my inquisitiveness for now, I had bought this book “Cafe Morocco’ by Anissa Helou a long time ago. A few weeks ago, I randomly pulled it out of my library and reading through the recipes, two recipes particularly caught my attention – one was the recipe of swordfish brochettes and the other one of a fried fish served with chermoula sauce.  Oh boy, ever since I have been meaning to try those recipes. Finally I got the chance last night. Hubby and I were wondering what to make for dinner. I looked at him with a twinkle in my eye as to say ‘I have an idea’. Hubby immediately smiled shaking his head because he knew that would mean he would need to run out and get something.  He was right – I needed him to get some fish so I could make grilled fish Moroccan style. He obliged as always (he can never say no to fish! ) and in less than an hour we had tasty succulent spicy fish that we stuffed into tortillas to have as fish tacos. I also made chermoula which is a traditional Moroccan herb sauce that is usually served with grilled fish but will taste great with grilled veggies too.

The marinade for the fish consisted of parsley, garlic, cumin and paprika. So you can imagine all the flavors hitting your mouth as you pop a piece of the grilled fish – we used Tilapia but I can imagine this marinade going great with any other fish as well. Absolutely wonderful! The fish kebabs were a huge hit! I think this recipe for grilled fish is going to be a keeper in our house from now. Thank you Anissa!

DSC_1378Linking to Throwback Thursday this week. And to Fiesta Friday where  Naina @ Spice in the City and Julianna @ Foodie On Board are the lovely co-hosts this week.

Moroccan Style Grilled Fish with Chermoula (Fish Brochettes)

  • Servings: Makes 3-4 servings served as fish tacos or with rice
  • Time: about 30 minutes
  • Difficulty: Easy
  • Print

Adapted from the Book Cafe Morocco

Ingredients:

  • 1 pound of fish, cut into thick( 1 by 11/2 inch) pieces (I used tilapia)
  • 3/4 cup of fresh parsley leaves
  • 2 garlic cloves
  • 1/4 tsp red chilli / cayenne pepper/crushed red chilli peppers
  • 3/4 tsp sea salt
  • 1 tsp paprika
  • 1 1/2 tsp cumin
  • 1 tbsp olive oil

Method:

Mince the parsley and garlic (I used a food processor to chop to fine).  Add this to a mixing bowl and add the rest of the ingredients and mix well. Drop the fish pieces into the bowl and using your hands gently mix the fish with the marinade such that all fish pieces are coated well with the marinade. Keep aside for 15 minutes.

Preheat oven to Broil setting.

Take a tray and place Al foil on it.  Place the fish pieces on skewers (metal preferably) and place on the tray. Place tray on the highest rack as close to the broiler as possible. Broil for 2-3 minutes. Take out and rotate the skewers to expose the other side of the fish and again broil for another 2-3 minutes until fish looked cooked and a little crisp on the outside but still soft in the inside.

Cover with Al foil until serving. Serve hot with the chermoula sauce (see recipe below).

Chermoula

  • Servings: Makes 1 cup
  • Time: about 15 minutes
  • Difficulty: Easy
  • Print
 

Ingredients:

  • 2 garlic cloves
  • 1/4 of a small onion
  • 1 cup fresh parsley / cilantro leaves
  • 1/4 tsp paprika
  • 1 tsp cumin powder
  • 1/4 tsp coarse red pepper powder
  • 1/2 cup lemon juice (or juice of 1 lemon)
  • 1/2 cup extra virgin olive oil
  • salt to taste

Method:

Combine all the ingredients into a food processor and pulse for about 10-20 seconds. Transfer to a serving bowl.

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0 thoughts on “Moroccan Style Grilled Fish with Chermoula (Fish Brochettes)

  1. Count me in for Moroccan cuisine too. Love all the flavors, they are just so enticing. I will have to try these grilled, the sauce sounds just wonderful! Fish tacos are my favorite too. 🙂

    1. Elaine yes I remembered you making chermoula. I will take a look at your recipe. I think I blended my mixture a tad too much. The chermoula pictures on the web look like it has coarsely chopped leaves?

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