Broiled Halibut with Moroccan Chermoula

Although it’s been a while, we’ve talked about Chermoula before. Basically, this is a condiment, much like Ketchup is to the American Household, that is found in North Africa. While used for fish, like Ketchup goes with more than just Fries, Chermoula has been known to flavor rice, chicken and even vegetables.

Like Pesto that has its roots in Basil, Chermoula relies upon Cilantro and Parsley. Seasonings are equally important and vary region by region. A Moroccan Chermoula may rely heavily on cumin and paprika, while other parts of North Africa may draw from saffron.

Chermoula is a dining experience that should not be missed. It is exotic, exciting and exhilarating all at the same time. Food is the one experience that allows us to venture outside own world, and sample another.

Broiled Halibut with Moroccan Chermoula
Moroccan Chermoula
2 cups Cilantro leaves (2 large bunches)
1-1/2 cups Parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved
Kosher Salt to taste
2 teaspoons ground Cumin
1 teaspoon Paprika
½ teaspoon ground Coriander
1 pinch Cayenne Pepper or more to taste
1/3 cup extra virgin Olive Oil, or more to taste
¼ cup freshly squeezed Lemon juice

To Make the Chermoula
Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.

Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired.

Broiled Halibut
2 lbs Halibut Fillets
Kosher Salt to taste
Freshly ground Black Pepper to taste
Lemon Juice to taste
Lemon Wedges

To Cook the Halibut
Season the fish with salt and pepper. In a large baking dish combine the fish with half the Chermoula and toss together until the fish is coated. If the Chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler.

Line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish.

Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness.

It is done when it is opaque and flakes when tested with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates.

Tip the juices in the pan over the fish fillets. Pass the remaining Chermoula and lemon wedges at the table.

Looking for more Fish and Chermoula recipes? Try my Pan-Roasted Halibut with African Chermoula

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen