Poisson à la Chermoula: The Herb-Coated Fish

Diving into North Africa’s Flavors

Poisson à la Chermoula showcases the rich culinary heritage of North Africa, particularly from regions like Morocco and Tunisia. This fish dish, lavishly coated with a fragrant herb and spice paste known as Chermoula, offers an enticing blend of tang, heat, and aromatic depth.

Chermoula: The Essence of North African Cuisine

Central to this dish is Chermoula, a marinade that’s emblematic of North African coastal cuisine. This vibrant blend is a symphony of coriander, garlic, cumin, and chili, echoing the region’s love for bold and fragrant flavors.

Ingredients for Poisson à la Chermoula

  • 2 whole fish (like seabass or snapper), cleaned and scored
  • 2 bunches of fresh coriander, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 chili pepper, deseeded and finely chopped
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • Salt and pepper to taste

Crafting the Chermoula Magic

  1. Creating the Marinade: In a bowl, combine chopped coriander, minced garlic, cumin, paprika, chili pepper, lemon juice, olive oil, salt, and pepper. Mix until you achieve a smooth paste.
  2. Marinating the Fish: Generously coat the fish with the Chermoula, ensuring it penetrates the scored parts. Let it marinate for a few hours or preferably overnight in the refrigerator.
  3. Grilling to Perfection: Grill the fish on a preheated barbecue or grill pan for about 5-7 minutes on each side or until fully cooked, taking care to retain its moisture.
  4. Serving with Finesse: Present the fish hot off the grill, garnished with lemon slices and additional fresh herbs if desired.

Poisson à la Chermoula: A North African Culinary Voyage

Relishing the Poisson à la Chermoula is akin to embarking on a sensory journey through North Africa’s coastal towns, where the azure waters of the Mediterranean meet ancient culinary traditions. Let this herb-coated fish be your gateway to exploring the rich tapestry of flavors that define North African gastronomy.

Dive deeper into the vibrant world of Senegalese Cuisine by exploring more recipes and stories on our main page.

Siti Bane
Siti Bane
Emerging from Africa's diverse culinary landscape, Siti Bane, in her mid-40s, epitomizes the essence of the continent's rich gastronomic heritage. As the Blog Editor for 70recipes, she marries tradition with modernity, inviting readers to experience the true flavors of Africa.

More from author

Related posts

Latest posts

Uji Recipe From East Africa

Uji: East Africa's Wholesome Breakfast Tradition A breakfast favorite across East Africa, Uji is a thick, hearty porridge with roots that stretch deep into the...

Injera Recipe From Ethiopia

Injera: A Pillar of Ethiopian Cuisine Deep-rooted in Ethiopian culture and tradition, Injera stands as a testament to the culinary magic of fermentation. This unique,...

Ogiri Recipe From Nigeria

Ogiri: Nigeria's Aromatic Fermentation Marvel In the realm of Nigerian cuisine, few ingredients hold the mystical allure of Ogiri. This traditional West African seasoning, marked...