Djiboutian Chermoula-Spiced Grilled Fish

Ingredients

In this adaptation of Chermoula, we have incorporated Djiboutian flavors to create a unique fusion dish. While the original Moroccan Chermoula typically uses cilantro, parsley, and cumin, the Djiboutian version adds a touch of fenugreek and cardamom for a distinct flavor profile. Additionally, Djiboutian cuisine often features grilled fish as a staple, making it a perfect fit for this adaptation. We alse have the original recipe for Chermoula, so you can check it out.

• 4 fish fillets (such as red snapper or tilapia) - 500g (1.1 lb) 4 fish fillets (such as red snapper or tilapia) - 500g (1.1 lb)
• 4 tablespoons olive oil - 60ml 4 tablespoons olive oil - 60ml
• 2 tablespoons lemon juice - 30ml 2 tablespoons lemon juice - 30ml
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin - 5g 1 teaspoon ground cumin - 5g
• 1 teaspoon ground coriander - 5g 1 teaspoon ground coriander - 5g
• 1 teaspoon paprika - 5g 1 teaspoon paprika - 5g
• 1/2 teaspoon ground fenugreek - 2.5g 1/2 teaspoon ground fenugreek - 2.5g
• 1/2 teaspoon ground cardamom - 2.5g 1/2 teaspoon ground cardamom - 2.5g
• 1/2 teaspoon chili powder - 2.5g 1/2 teaspoon chili powder - 2.5g
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground fenugreek, ground cardamom, chili powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish fillets from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the fish fillets for about 4-5 minutes per side, or until they are cooked through and have a slightly charred exterior. Baste the fish with the reserved marinade during grilling to enhance the flavors.
6. 6.
   Once cooked, transfer the grilled fish to a serving platter and garnish with fresh cilantro.
7. 7.
   Serve hot with steamed rice or couscous, and a side of Djiboutian salad for a complete meal.

Treat your ingredients with care...

• Fenugreek — Fenugreek has a strong flavor, so use it sparingly to avoid overpowering the dish.
• Cardamom — For the best flavor, use freshly ground cardamom pods instead of pre-ground cardamom.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade.
• Experiment with different types of fish to find your favorite flavor combination.
• For a smokier flavor, grill the fish over charcoal instead of a gas grill.
• If you don't have a grill, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the Djiboutian Chermoula-Spiced Grilled Fish as the main course of a traditional Djiboutian meal. Accompany it with steamed rice or couscous to soak up the flavorful juices. Add a side of Djiboutian salad, made with fresh vegetables and a tangy dressing, to complete the meal.

Presentation advice

Arrange the grilled fish fillets on a platter, garnished with fresh cilantro leaves for a pop of color. Drizzle any remaining marinade over the fish for an extra burst of flavor. Serve the dish with a side of steamed rice or couscous, and a vibrant Djiboutian salad to create an enticing and visually appealing presentation.