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Nutrition Facts
Serving Size 1 (89g) Recipe makes 2 servings
Calories 345
Calories from Fat 328		(95%)
Amount Per Serving		%DV
	Total Fat 36.5g	56%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 26.4g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 177mg		5%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 1.4g	5%
	Sugars 1.6g
Protein 1.1g		2%
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Curry Delight

woodland hues

Classic Moroccan Charmoula for Fish

Recipe #77613 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Dec 1, 2003

Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!

SERVES 2 -3 (change servings and units)

Ingredients

1/2 tablespoon paprika
1/2 small dried red chili, crushed or 1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 cloves garlic, finely minced
4 tablespoons lemon juice
1 tablespoon dried parsley
1/4 cup chopped cilantro
1/3 cup fruity olive oil
salt and black pepper

Directions

1
Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
2
Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
3
Charmoula can also be used to marinate chicken with good results!

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Featured Reviews for This Recipe

From: Chef #835774

On May 8, 2008

Kudos to Angie - I used this Charmoula with halibut for Passover and it was a huge hit!!

1 person found this review helpful

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From: woodland hues

On Jan 30, 2006

Spectacular, a meal that stood out from all the rest! This is a keeper way to prepare white fish fillets (I used basa) and the only thing I changed was to leave out cilantro since I didn't have any. We didn't miss it. I used this interesting bergamot olive oil I had but will try regular x-tra virgin next time since I'm out of the other and have never seen it again. I baked the fish after marinading for an hour. The amount of marinade was quite generous for one pound of fillets and there was no need to serve any with the fish after baking. We accompanied this dish with apricot and date couscous, and had bananas ghana #134996 for dessert. It was a perfect meal, as good as it gets.

3 people found this review helpful

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From: MacVegan

On Jul 24, 2007

This is also an excellent vegan dish with sliced tofu.

2 people found this review helpful

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