Prawns and chermoula


Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place of parsley (and sometimes both, as in this recipe). It is so fresh and flavourful, I can think of countless ways to use it.

It would be great on roasted potatoes, other root vegetables or cauliflower. Think marinade or condiment for flank steak or chicken, and it’s a great addition to soups, tagines or beans and rice. Earlier this week, I served it with roasted spaghetti squash and pan fried Alberta pickerel. It was the perfect way to add some extra flavour elements to the meal.

Prawns and chermoula

Today, as an appetizer for an impromptu get together, I simply pan seared some tiger prawns for a few minutes on each side with a bit of butter and seasoned them with salt and pepper. I tossed a few spoonfuls of chermoula until well coated. Serve hot or cold with a chilled glass of fruit-forward, medium-bodied white wine.

Cindy Lazarenko


1/2 cup chopped fresh parsley
1/2 cup coriander
2 green onions, finely chopped
1/4 cup extra-virgin olive oil
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper

In a food processor, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Pulse until blended (not pureed) but still slightly chunky. Store in refrigerator for up to 1 week.

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