Home >> Recipes >> Moroccan Grilled Sardines with Almond Chermoula

Moroccan Grilled Sardines with Almond Chermoula

By andrew.zimmern on Fri, 08/03/2007 - 18:50

Summary

Yield
Prep Time30 minutes
CountryMorocco
Main IngredientFreshwater Fish
MealAppetizer/Small plate
SeasonSummer

Description

Morocco has a vibrant seafood culture and this simple chermoula (Moroccan marinade) is the perfect breezy summertime recipe for anyone looking to add a North African twist to their summertime BBQ fare. I love this recipe with fatty, oily fish such as sardines and mackerel.

Ingredients

  • 1 small minced onion
  • 1 c raisins
  • 0.5 t saffron mixed into 2 T water
  • 0.5 c fresh cilantro leaves
  • 1 large handful of mint leaves
  • 3 clv plump garlic
  • a pinch or two of red pepper flakes
  • 1.25 c olive oil
  • lime juice to taste
  • 12 fresh sardines, cleaned, heads on (if sardines are not available, try small read mullet, mackerel or trout)

Instructions

Place onion, raisins, saffron, and half the almonds into a large bowl and set aside.

Cut 3 slashes into both sides of the fish, and purée remaining ingredients. Take 1/3 of the puréed mixture and rub into the fish slashes.

Take the remaining purée and combine with the onion mixture.

Grill the fish for several minutes on each side and serve with the chermoula.

Login Or Register To Post Comments

User login

Google Search

Archives

Links We Love

Powered by NADA advertising