Morocco has a vibrant seafood culture and this simple chermoula 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. Check out Coastal Seafoods because they carry lots of whole fish, especially those species in season.
1 small minced onion
1/2 c. raisins
1/2 t. saffron mixed into 2 T. water
1/2 c. toasted almonds
3 c. fresh cilantro leaves
1 large handful of mint leaves
3 plump garlic cloves
A pinch or two of red pepper flakes
1-1/4 c. olive oil
Lime juice to taste
12 fresh sardines, cleaned, heads on (if sardines are not available, try small red mullet, mackerel or trout)
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.