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Grilled White Fish with Chermoula Recipe

Grilled White Fish with Chermoula

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Average Rating:

Total Reviews: 4

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  • on February 25, 2013

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    This has become a favorite. It is hard to find chile de arbol, so I use cayenne pepper instead. The fish of choice is up to you. I like Mahi Mahi or Barramundi.

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  • on July 06, 2012

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    This was awesome! Very light, perfect for summer. I could not find the ancho chile powder or the chile de arbol. Instead I substituted a Mexican seasoning blend. Additionally, the halibut we bought was only only about 1/2" thick. Grilled it about 6 min. a side.

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  • on July 02, 2012

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    The chermoula is slightly spicy, delicious, and different. I used paprika instead of saffron as I felt the saffron would be drowned out by the other spices. The paprika worked beautifully. A quick but not commonplace sauce. Great for summer. Used it on halibut, but it would go well on salmon or even chicken.

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  • on July 01, 2012

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    The Chermoula was awesome!

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