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.

Portrait of Jessica B. Harris with a stack of books
Jessica B. Harris
EatingWell.com, May 2021

Gallery

Credit: Cooks with Soul

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cilantro, parsley, mint, garlic, preserved lemon, cumin, paprika and pimentón in a blender or food processor. Pulse, drizzling oil through the opening or feed tube. Continue to pulse until the oil is incorporated and the mixture forms a thick paste. Use immediately or refrigerate in a glass jar or other airtight container for up to 3 days.

    Advertisement

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

140 calories; fat 14g; sodium 269mg; carbohydrates 5g; dietary fiber 2g; protein 1g; saturated fat 2g; vitamin a iu 2161IU; potassium 166mg.
Advertisement