Chermoula is to North African cooking, what salsa verde is to Italian, and Spanish, and Chimichurri is to the Argentines. An uncooked sauce. Fast to assemble, and loaded with flavor.

These sauces are used on fish as well and poultry, and grilled meats. Since the sauce is not cooked, and each of these is loaded with fresh herbs, the herbs never lose their bright and fresh flavor.

This Chermoula was prepared to go with a beautiful Red Snapper dish, one I would invite you to try with your favorite fish, whole, or filet pieces.


Makes about 1 cup

  • Cilantro – 1 bunch stems and all, about 1 cup
  • Parsley – 1 bunch with stems, about 1 cup
  • Garlic – 3 cloves
  • Olive oil – ½ cup
  • Lemon juice – ¼ cup
  • Lemon zest – ¼ teaspoon
  • Smoked paprika – 1 teaspoon
  • Cumin – ½ teaspoon, powdered is good, freshly toasted seeds, ground are best for cumin and coriander
  • Coriander – 1 teaspoon
  • Red pepper flakes – pinch, optional
  • Salt – ¾ teaspoon



Place all ingredients into a processor or blender and blend, leaving a slightly rough texture to the sauce.

Can be prepared in advance, and stored in the fridge for up to 3 days.