halibut with chermoula

Chermoula. Tangy, herby, nice. The recipe for this comes from Dinner at the Authentic Cafe (in my recipe book list), and we love it. Find the book online, this recipe alone is worth the $8 or so it will cost you!

Chermoula is a Moroccan marinade/paste made up of parsley, cilantro, cayenne, cumin, paprika, garlic, lemon juice and champagne vinegar. Salt, pepper and i think that’s it. Marinate the halibut (we prefer Alaskan or eastern to pacific) for 4-5 hours.

Grill and serve with some pilaf, roasted tomatoes and some sauteed greens or spinach. Yum!

We had this with a little Slovenian white wine from Crnko called Jarenincan. It’s midweight and refreshing and just a little floral. A liter bottle of it from Silverlake Wine runs about $14 including tax. Might just be a summer sipper!