It wouldn’t be a true Sunday if I wasn’t trying a new recipe at our house and this past weekend was no different. Since our Summer has been so busy with literally every weekend booked with activities (‘yay’ for fun times, not ‘yay’ for productivity), it was nice to have a slow Sunday and have the time to bust out a new recipe (or two!).
Prior to this weekend, I had no idea what Chermoula was; however, after reading about it in the latest issue of Bon Appetit Magazine, I just knew I had to make it. Beyond the fact that I was immediately drawn to this recipe just purely because of the beautiful burst of colors from the tomatoes, I loved the fact that Chermoula uses plenty of paprika and cumin combined with cilantro. The original recipe – Slow Roasted Cod with Red Chermoula – uses cod, but I opted to use halibut. All in all, this recipe provided a great flavor with the spices from the Chermoula, the fish was well cooked through the roasting process and the marinade only amplified the tomatoes for an overall fantastic meal.
Unfortunately I don’t have any photos to document making this recipe, but here are a few facts about Chermoula:
1. It is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.
2. It is highly versatile. It is most often used for seafood; however, it can be used for other meat and vegetables.
3. There are many different varieties of Chermoula that use plenty of different spices (my advice would be to pick one based on your spice preference and try it with your favorite seafood!).
Have you ever used Chermoula?