Three tilapia filets with chermoula sauce design

A Taste of West Africa

Flavors of Morocco lend themselves to this traditional sauce, usually served with grilled, firm fleshed fish. Served as a condiment, the fresh green parsley and mint add a bright note to seafood, with the combination of cumin (a nutty, aromatic spice), fresh ginger and smoky paprika making it all quite exotic. For an added dimension, try marinating the fish filet in the sauce for 15 minutes before baking.

Prep Instructions

  • Yield: 10 (4 ounce) servings
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Recipe Ingredients

  • 1/2 cup cilantro, chopped
  • 1/2 cup red onion, minced
  • 2 teaspoons Spanish paprika
  • 1 1/2 teaspoons cumin powder
  • 1/4 teaspoon cayenne
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/2 cup flat-leaf Italian parsley, chopped
  • 2 teaspoons fresh garlic, chopped
  • 2 teaspoons grated fresh ginger, finely minced
  • 1/2 teaspoon ground coriander
  • 2 tablespoons fresh mint
  • 1/2 teaspoon Kosher salt (optional)
  • 10 (4 ounce) tilapia fillets


  1. For the sauce follow the prep technique next to each ingredient and combine in a small bowl.
  2. Season the fish with the combination of spices from the chermoula sauce.
  3. In a nonstick skillet on a medium high heat drizzle olive oil or pan spray and cook fish by searing the fillet one third of the way and turning to the other side until it reaches 145 degrees.
  4. Serve with 1 ½ tablespoons of chermoula sauce.

Nutritional Data

Calories: 155.27
Fat: 6.31 g
Saturated Fat: 1.28 g
Cholesterol: 56.7 mg
Sodium: 158.81 mg
Carbohydrates: 2.11 g
Fiber: 0.65 g
Sugars: 0.54 g
Protein: 23.19 g
© AdventHealth