Chermoula Grilled Fish

Name: Chermoula Grilled Fish
Total time: 41 min
Yield: 2 servings
Cuisine: moroccan
Ingredients: 400 g White Fish Fillets; 15 g Cilantro; 10 g Parsley; 3 pcs Garlic; 1 pcs Lemon; 4 tbsp Olive Oil; 1 tsp Ground Cumin; 1 tsp Paprika; 0.5 tsp Ground Coriander; 1.3 tsp Kosher Salt; 0.5 tsp Black Pepper; 30 g Preserved Lemon; 40 g Green Olives

Bright herbs, warm spice, and smoky char with a sharp lemon finish.

Ingredients

400 g White Fish Fillets
15 g Cilantro
10 g Parsley
3 pcs Garlic
1 pcs Lemon
4 tbsp Olive Oil
1 tsp Ground Cumin
1 tsp Paprika
0.5 tsp Ground Coriander
1.25 tsp Kosher Salt
0.5 tsp Black Pepper
30 g Preserved Lemon
40 g Green Olives

Method

In a bowl, combine {cilantro}, {parsley}, {garlic}, lemon juice from {lemon}, {olive_oil}, {ground_cumin}, {paprika}, {ground_coriander}, {kosher_salt}, and {black_pepper}. Stir into a loose paste so the herbs coat the fish evenly.
Pat {white_fish_fillets} dry so they char instead of steam, then rub with the {make_chermoula} mixture on all sides. Marinate chilled until the fish smells fragrant and lightly stained green.
Heat a grill pan or outdoor grill over medium-high heat and oil the grates lightly with {olive_oil}. Grill {white_fish_fillets} without crowding for deep grill marks, turning once, until the flesh flakes easily and reaches a safe cooked temperature. Add {kosher_salt} as it cooks to layer seasoning.
Rest {white_fish_fillets} briefly so the juices settle, then plate with {preserved_lemon}, {green_olives}, and a squeeze from the remaining {lemon}. Scatter any reserved herbs from the {make_chermoula} bowl over the top for a bright finish.