Moroccan Chermoula
North Africa's verdant green chermoula sauce brings Mediterranean savor to summer grilled fish. My preferred fish for summer grilling is a good-sized porgy, which is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. (The fish are called scup in Massachusetts and parts of New England; in other parts of the country, similar fish may be called sea bream, sheepshead or grunt.) But this sauce is perfect as a condiment with just about any grilled fish. You could also use it on seafood, meat or vegetables. If you prefer a more robust garlicky flavor, feel free to add more garlic to taste. Read more about this recipe.
EatingWell.com, May 2021
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Credit: Cooks with Soul
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate for up to 3 days.
Nutrition Facts
Serving Size:
3 Tbsp. Per Serving:
140 calories; fat 14g; sodium 269mg; carbohydrates 5g; dietary fiber 2g; protein 1g; saturated fat 2g; vitamin a iu 2161IU; potassium 166mg.