Moroccan Chermoula Marinade Recipe

Chermoula is a thick marinade for fish, and the foundation of many moroccan and north african fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula, and there are several variations, the taste is always very similar. Chermoula is close to relish in texture and a versatile preparation. In addition to fish, it can also be used to marinate chicken or shellfish; just add extra water to thin it out, leave your meats to rest in it for up to a day, and grill or bake to your liking. This classic chermoula recipe is quick and easy to prepare. Adjust the levels of spiciness depending on your preference. Because it yields a good amount (enough to marinate 4 and 1/2 pounds of fish) you can save some to add it to baked potatoes or veggies, or to mix it into couscous or rice.