Moroccan–Style Grilled Tuna/Samak bil Chermoula

When we think of Moroccan cuisine, lamb, couscous, and tajines usually come to mind. Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea. This recipe features chermoula sauce, a Moroccan classic that tastes great on both chicken and fish. If you prefer to make this dish in the oven, instead of grilling it, simply place the fish in a greased baking dish, top with chermoula, cover with aluminum foil, and bake in a 425°F (220°C) oven for 20 to 25 minutes, or until cooked through.

2 tablespoons (2 g) finely
chopped cilantro
2 tablespoons (8 g) finely
chopped parsley
6 cloves garlic, minced
½ teaspoon unrefined sea salt or salt
½ teaspoon paprika
1 lemon, juiced and zested
3 tablespoons (45 ml) extra-virgin
olive oil
4 tuna steaks (4 ounces,
or 115 g each)
Yield: 4 servings

In a medium bowl, mix the cilantro, parsley, garlic, salt, paprika, and lemon
juice and zest together. Whisk in the olive oil.
Place the fish in a glass baking dish and pour half of the chermoula sauce
over the top. Cover with plastic wrap and allow to marinate for 1 hour.
Preheat grill to medium-high heat.
Grill the fish, turning once, until firm, 6 to 8 minutes. Transfer to a
platter, spread with the remaining chermoula sauce, and let stand for
5 minutes to absorb the flavors.

Mediterranean Tradition
Marinating seafood, meat, and chicken before grilling it not only flavors
it, it also reduces the harmful cancer-causing substances that can be
caused by cooking over an open flame.

Entree

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