Chermoula Grilled Fish

Instructions

1. 1

   Prepare the chermoula by combining cilantro, parsley, garlic, preserved lemon rind, cumin, paprika, coriander, and cayenne in a food processor. Pulse until finely chopped.

2. 2

   With the processor running, drizzle in the olive oil and lemon juice until a thick, slightly chunky sauce forms. Season with salt and pepper and pulse to combine.

3. 3

   Pat the fish fillets dry with paper towels and place in a shallow dish. Reserve 3 tablespoons of chermoula for serving. Coat the fish generously on both sides with the remaining chermoula, cover, and refrigerate for 20-30 minutes.

4. 4

   Preheat a grill or grill pan to medium-high heat and brush the grates with oil to prevent sticking.

5. 5

   Remove fish from refrigerator and let sit at room temperature for 5 minutes. Grill the fish for 4-5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork.

6. 6

   Transfer to a serving platter, spoon the reserved chermoula over the top, and serve immediately with lemon wedges.