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Moroccan Chermoula Grilled Mackerel

Hout Mechoui bil Chermoula

At the harbor grills of Essaouira you pick your fish off the ice and they rub it with chermoula, a punchy paste of cilantro, garlic, cumin, paprika and lemon, before it hits the coals.

  • Prep 20 min + 1 hr marinating
  • Cook 12 min
  • Serves 4
  • Level Easy
Photo: Andy Li · CC0
Served with: Moroccan Spiced Carrot Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the chermoula

Method

Step by step, the way it is done on the island.

  1. Make the chermoula. Mix the cilantro, parsley, garlic, spices, lemon juice, olive oil, salt and preserved lemon into a loose, bright green paste.
  2. Marinate. Salt the fish lightly and rub two-thirds of the chermoula all over it (into the slashes and belly if whole). Refrigerate 1–2 hours. Keep the rest for serving.
  3. Heat the grill. Get a charcoal or gas grill medium-hot and oil the grates well.
  4. Grill. Grill steaks 4–5 minutes per side (whole fish 5–6 minutes per side) until lightly charred and opaque at the center.
  5. Serve. Spoon the reserved chermoula over the hot fish and serve with lemon wedges, bread and Moroccan carrot salad.

On the side

The side dish that belongs with it, full recipe included.

Morocco

Moroccan Spiced Carrot Salad

Shlada Kheezo

Tender carrots tossed warm with cumin, paprika, garlic, lemon and olive oil. In the port of Essaouira it comes with the grilled sardines and fish fresh off the boats.

  • Prep 10 min
  • Cook 10 min
  • Serves 4
  • Level Easy

You need

  • 1 lb (450 g) carrots, peeled and sliced in rounds
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp cayenne (optional)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 2 tbsp chopped parsley or cilantro

How to make it

  1. Cook the carrots. Boil or steam the carrots for 7–9 minutes until just tender but not mushy. Drain well.
  2. Warm the spices. Warm the olive oil in a pan over low heat with the garlic, cumin, paprika and cayenne for 1 minute, until fragrant.
  3. Toss. Add the carrots, lemon juice and salt and toss to coat.
  4. Rest. Stir in the herbs and let sit at least 15 minutes. Serve at room temperature or cold.

Photo: psd · CC BY 2.0

More ways to cook Spanish Mackerel

Same fish, a different corner of the sea.

Sesimbra, PortugalPortuguese Grilled Mackerel with Green Sauce
Esmeraldas, EcuadorEcuadorian Coconut Fish Encocado
Gros Islet, St. LuciaSt. Lucian Creole Fish