The Moroccan recipe for Chermoula sauce offers bright flavors for grilled seafood and poultry. Resplendent in lemon, cumin and cilantro this is a quick and easy sauce. I have used this sauce most frequently for seafood, but it is equally as good on chicken. My favorites are Wahoo, Ono, Mahi Mahi, Albacore Tuna and shrimp. In traditional Moroccan cooking and according to the traditional recipe, the fish is simmered, so this is adapted for our uses.
½ tablespoon smoked sweet paprika
½ teaspoon red chile flakes
1 teaspoon ground cumin
2 cloves garlic
4 tablespoons lemon juice
¼ cup cilantro chopped
1 tablespoon parsley Italian chopped
1/3 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Combine all in a blender and blend to smooth. Marinate fish or chicken for one hour, then grill.
Serving Size 2 oz.
Amount Per Serving
Calories 60 Calories from Fat 60
% Daily value
Total Fat 6g 10% Saturated Fat 1g 4%
Trans Fat 0g Cholesterol 0mg 0% Sodium 190mg 8% Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Sugars 0g Protein 0g 0%
Vitamin A 2% Vitamin C 4% Calcium 0% Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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