Yamous Grilled Fish with Chermoula
Transport your taste buds to North Africa with Yamous Grilled Fish with Chermoula, a vibrant and aromatic dish that highlights the bold flavors of fresh herbs and warm spices. This recipe pairs tender, perfectly grilled fish—such as sea bass, snapper, or trout—with chermoula, a traditional Moroccan marinade made from fresh cilantro, parsley, garlic, paprika, cumin, and a splash of zesty lemon juice. Each bite is infused with smoky, tangy, and mildly spiced notes, creating a balanced and unforgettable flavor profile. Marinated to perfection and grilled for a slight char, this dish is ready in under an hour and is ideal for a light yet flavorful weeknight meal or a show-stopping main course at your next gathering. Serve it with fluffy couscous, herbed rice, or a crisp salad for a complete feast. Perfect for fans of Mediterranean and Moroccan cooking, this healthy grilled fish recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Fresh fish (whole or fillets, such as sea bass, snapper, or trout)
- 1 cup Fresh cilantro, chopped
- 1 cup Fresh parsley, chopped
- 4 cloves Garlic cloves, minced
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili flakes
- 3 tablespoons Lemon juice
- 6 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Lemon slices
Instructions
Rinse the fish under cold water and pat dry with paper towels. If using whole fish, score the skin with shallow diagonal cuts to help the marinade penetrate.
In a food processor or a mixing bowl, combine the chopped cilantro, parsley, minced garlic, paprika, cumin, coriander, chili flakes, lemon juice, olive oil, salt, and black pepper. Blend or mix well until a thick, paste-like marinade forms. This is your chermoula.
Rub the chermoula generously over the fish, making sure to coat both sides and inside the cavity (if using whole fish). Let the fish marinate for at least 30 minutes to allow the flavors to infuse.
Preheat a grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
Place the marinated fish on the hot grill. If using fillets, start with the skin side down. Grill for 5-6 minutes per side, or until the fish is cooked through and has nice grill marks. The flesh should be opaque and flake easily with a fork.
Once cooked, transfer the fish to a serving platter. Garnish with fresh lemon slices and extra chopped cilantro, if desired.
Serve immediately with your favorite sides such as couscous, rice, or a fresh salad.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
