Chermoula is a seafood marinade used in Morocco, Tunisia, and Algeria. Although it's traditionally used just as a marinade, it's pretty good used in other applications, a spicy mix of garlic, cilantro, olive oil, lemon, chili pepper, and seasonings. It's not unlike chimichurri in Argentina. Often fish or seafood are rolled in chermoula, and then layered in a dish with onions and tomatoes and other ingredients to make a tagine. Stay tuned for a tagine recipe coming soon.
1 large bunch cilantro
1 small bunch flat-leaf parsley
1 small red chili pepper, seeds removed and pepper chopped
1 small garlic glove, minced
1 teaspoon each cumin, coriander, salt
juice of 1 lemon
1/3 cup olive oil
1. Dice the cilantro and parsley leaves as finely as possible. Combine remaining ingredients.