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Suggest a better descriptionIn a bowl, mix spices together (grinding them if they are not powdery). Add remaining ingredients except fish and oil. Slowly dribble in oil, a little at a time, stirring constantly (as if for making mayonnaise). Add more oil until all has been incorporated. Rub fish with half the mixture and allow to marinate for an hour (at least). Pan fry fish fillets preferably in a non-stick pan. Even in other frying pans the oil in the chermoula should prevent fish from sticking. Once cooked serve fish topped with a little more chermoula. I prefer to serve this dish with couscous made up according to instructions on the packet. Leftover potential: Chermoula keeps for several days in the refrigerator. Per serving: 23 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 servings | ||
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Calories: 217 | ||
Calories from Fat: 18 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 99.3mg | 31 % | |
Sodium 128.7mg | 4 % | |
Potassium 1066.3mg | 28 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5g | ||
Protein 42g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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