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Description:
Chermoula is a Moroccan paste and even though the list of ingredients may seem long, it is very easy to make. The paste is primarily used for fish and although this is the most classic use, it is also great to spread on lamb racks and pork.

Ingredients:
-4 Pieces of halibut (4-8 Ounces depending on if it is for a appetizer or an entree)
-1 cup Cilantro leaves, washed and dried
-3 Cloves garlic, whole
-1 1/2 teaspoons ground cumin
-1 1/2 teaspoons Paprika
-1 small red chili, chopped- if you like your food to be less spicy simply remove the seeds.
-1/2 teaspoons saffron (optional)
-5 Tablespoons olive oil
-Juice of 1 lemon
-2 teaspoons kosher salt
-Extra olive oil for cooking

Directions:
To Prepare:
Simply place all of the ingredients in a food processor and process until a paste is formed. Now the paste is ready to use. Place the fish into a glass or porcelain dish and coat well with the marinade and refrigerate overnight or at least 1 hour.

To cook the fish:
To cook, heat a non-stick saute pan over a high heat and add a drizzle of olive oil. Once the oil is hot, place the fish onto the pan and cook until lightly browned on both sides. You can now finish the fish in the oven or on the pan. Depending on the size of your fish it will take between 4-8 minutes.

Recipe Provided By:
Rivertown Inn
Stillwater, MN

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Stillwater Bed and Breakfast Inns