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Grilled Chermoula Fish

Serves 4 Entree seafood, Fish

Grilled Chermoula Fish

Grilled Chermoula Fish is a beloved street food along the Moroccan coast, often enjoyed during warm summer evenings. This dish highlights the rich fishing tradition of the region, where fresh catches are prepared simply yet with a depth of flavor that speaks to the bounty of the sea.

The key to this dish lies in the chermoula—a fragrant marinade of herbs and spices—that infuses the fish with a vibrant, zesty character. As the fish grills, the skin crisps and blisters, while the flesh remains tender and moist, easily flaking from the bone. A final drizzle of olive oil and a squeeze of lemon bring brightness, completing this seaside delight.

Ingredients

  • 1 large or 2 smallwhole fish, scaled
  • 5 tbspchermoula
  • lemonwedges
  • to finisholive oil
  • 1 tspsalt

Method

  1. Place the whole fish on a clean cutting board. Using a sharp knife, make three diagonal slashes on each side of the fish, ensuring the cuts are deep enough to reach the bone. This allows the chermoula to penetrate the flesh, enhancing the flavor.
  2. In a small bowl, mix 5 tablespoons of chermoula with 1 teaspoon of salt. Rub this mixture generously inside the cavity of the fish and over the slashed skin. Ensure the chermoula is well-distributed, then let the fish rest for 30 minutes to absorb the flavors.
  3. Prepare your grill for medium-high heat. If using charcoal, allow the coals to turn white-hot before placing the fish on the grill. This ensures the skin blisters and crisps up nicely.
  4. Place the fish on the grill, ensuring it is positioned diagonally across the grates to prevent sticking. Grill the fish for 6–8 minutes on one side, until the skin blisters and starts to char slightly, indicating it's ready to be flipped.
  5. Carefully turn the fish over using a wide spatula or tongs. Grill the other side for another 6–8 minutes, watching for the flesh to turn opaque and easily flake away from the bone, a sign that the fish is cooked through.
  6. Once cooked, remove the fish from the grill and transfer it to a serving platter. Drizzle a little olive oil over the top to enhance the flavor and add a glossy finish.
  7. Serve the grilled fish immediately with lemon wedges on the side for squeezing over the top. Pair it with a fresh tomato salad to complement the rich, smoky flavors of the fish.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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