Gemfish in Chermoula Marinade

Chermoula is one of those Moroccan marinades that does all the work for you. Fresh coriander, flat-leaf parsley, garlic, cumin, paprika, and a kick of cayenne get blitzed together with lemon juice and olive oil into a vibrant green paste that coats gemfish fillets before they hit the grill.

The overnight marinade is where the magic happens. Those warm spices and bright herbs have time to properly penetrate the fish, so every bite carries that earthy, citrusy punch. Even an hour works in a pinch, but the longer soak builds deeper flavor.

On the grill, keep things quick. Gemfish is a firm, meaty white fish that holds together well, but it still only needs a couple of minutes per side. Baste with the leftover marinade as it cooks for a glossy, spice-crusted finish.

Chef Tips

• Gemfish can be hard to find outside Australia. Swordfish, mahi-mahi, or kingfish are solid substitutes with a similar firm texture.
• Pat the fillets dry before grilling, even after marinating. Surface moisture steams instead of searing.
• Oil your grill grates well. The marinade’s sugars from the lemon can stick.
• Serve with couscous and a squeeze of extra lemon to brighten everything up.

Variations

• Use the chermoula on grilled shrimp or chicken thighs instead of fish.
• Add preserved lemon to the marinade for a saltier, more intense North African flavor.
• Stir a spoonful of harissa into the chermoula for extra heat.