Broiled Tilapia with Moroccan Chermoula Sauce

April 04, 2013

I love African food. Especially Moroccan and Ethiopian. Here's a little nod to the Moroccan food I love and I promise, it is easy and accessible! I made this recipe (new to me) last night for dinner and I was so happy with the way it turned out.

For the fish:
4 (5-6 oz.) tilapia filets
1/2 t. extra virgin olive oil
1/2 t. salt
1/4 t. pepper

For the Chermoula Sauce:

1/2 large bunch cilantro
2 cloves garlic
1 T. paprika
1 1/2 t. cumin
1/2 t. salt
1/2 t. dried ginger
1/4 t. crushed red pepper flakes
1 1/2 T. extra virgin olive oil
2 T. lemon juice (1 lemon)

For the fish: Preheat the broiler. Place the fish on a baking sheet that has been sprayed with cooking spray and season with olive oil, salt and pepper. Broil 4" from the heat for 5-6 minutes until fish flakes easily with a fork.

For the Chermoula Sauce: Combine all ingredients in the food processor or blender and pulse to combine. You want it fairly smooth.

After the fish is cooked, spoon 1/4 chermoula sauce over each piece and serve.

For the fish: Preheat the broiler. Place the fish on a baking sheet that has been sprayed with cooking spray and season with olive oil, salt and pepper. Broil 4" from the heat for 5-6 minutes until fish...
See the full directions on my site

Nutritions

Calories
63

Sodium
595mg
24% DV

Fat
5g
8% DV

Protein
0.5g
1% DV

Carbs
2g
0% DV

Fiber
0.8999999999999999g
3% DV