Chermoula Grilled Fish

Vibrant chermoula—a Moroccan herb sauce with preserved lemon, cumin, and paprika—turns simple grilled fish into something spectacular. The bright, citrusy marinade infuses firm white fillets with complex spice and fresh herb flavors while they cook over heat. Perfect for impressing guests with minimal effort or elevating an ordinary weeknight dinner.

Ingredients

4 firm white fish fillets (sea bass, snapper, or branzino), about 6 oz each

1 cup fresh cilantro leaves and tender stems, packed

1/2 cup fresh flat-leaf parsley leaves

4 cloves garlic

1 preserved lemon, pulp discarded, rind finely chopped (or zest of 2 lemons)

2 tsp ground cumin

1 tsp sweet paprika

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1/3 cup extra virgin olive oil

3 tbsp fresh lemon juice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Lemon wedges for serving

Instructions

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

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.

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.

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

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.

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