chermoula is one of my favorite sauces to have on hand. similar to chimichurri, it’s the perfect marinade or dip. traditionally, it’s used to coat and marinate seafood but I’ve made chermoula with chicken and
have had it as a sauce alongside steak. it’s delicious to dip fries and vegetables in as well! oh and don’t sleep on this chermoula tartar sauce pictured (equal parts mayo and chermoula). mahi Mahi is one of my
favorite fishes; we always buy the vacuum sealed boneless filets to have on hand for quick dinners like this! also, I don’t say this lightly but the
Moroccan olive grove bold and dynamic blend is one of my favorite olive oils I’ve used to date. it’s a family favorite and I’ve gifted it to family and friends I love it as well. it has such a unique flavor profile
-a hint of spice and a thick taste that REALLY STANDS OUT, if that makes sense. perfect for topping dips and using in marinades and dressings.
it’s different than levant sourced olive oils, for sure.
2 cups cilantro
1 cup parsley
10 cloves of garlic
1 tbsp whole roasted cumin seeds
1/2 tbsp cayenne pepper
salt to taste
juice of 1 lemon
1 small preserved lemon, finely chopped
1/2 cup olive oil
finely chopped cilantro, parsley and the preserved lemon. be sure to remove the seeds from the preserved lemon, otherwise it’ll be bitter.
finely mince garlic and spices using a mortar and pestle.
If combine the above ingredients in a bowl and top with lemon juice and copious amounts of good quality Moroccan olive grove olive oil.
” store in the fridge for up to a week to make steamed chermoula mahi mahi:
3-6 mahi mahi fillets
1 tbsp of bloomed saffron
2 tbsp Moroccan olive grove olive oil
M add 1-2 tbsp olive oil to a piece of foil.
y coat each fish fillet with saffron. top with 1 tbsp
chermoula and distribute evenly.
y seal the aluminum foil around the fish to allow it
I bake for 20 minutes at 400F
I serve with saffron rice, salad, and chermoula