Chermoula Marinade
A classic Moroccan marinade and sauce for fish, skirt steak, cauliflower and more.
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 6 cloves garlic
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp Cayenne pepper
- 1 tsp cumin
- salt
- 1 cup olive oil
- 1/2 cup vinegar
- Grind or finely mince the cloves of garlic, mix in the paprika, Cayenne pepper and cumin. Add a pinch of salt, the oil and vinegar.
- This mixture, prepared in advance, may be stored in the refrigerator, in a sealed container for 1 to 2 weeks.
