Grilled Tilapia with Chermoula
15min
15min
1
542
Chef's Note
Chermoula is a North African marinade traditionally used with fish. For the best flavor, let the fish marinate in the chermoula for 15-30 minutes before grilling if you have time. The sauce can also be made ahead and stored in the refrigerator for up to 3 days, intensifying the flavors.
Tags
Ingredients
6 oz tilapia fillet
1/4 cup cilantro
1/4 cup parsley
2 cloves garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1 tbsp lemon juice
2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup quinoa
2/3 cup low-sodium vegetable broth
1/2 cup cherry tomatoes
1/4 cup cucumber
2 tbsp red onion
Instructions
- 1
Rinse 1/3 cup quinoa under cold water. In a small pot, combine quinoa with 2/3 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 2
While quinoa cooks, prepare the chermoula sauce. In a food processor, combine 1/4 cup cilantro, 1/4 cup parsley, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1 tbsp lemon juice, 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Pulse until well combined but still slightly textured.
- 3
Pat the 6 oz tilapia fillet dry with paper towels. Coat both sides with 2/3 of the chermoula sauce, reserving the remaining sauce for serving.
- 4
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
- 5
Grill the tilapia for about 3-4 minutes per side, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- 6
While the fish cooks, dice 1/2 cup cherry tomatoes, 1/4 cup cucumber, and 2 tbsp red onion. Mix them into the cooked quinoa.
- 7
Serve the grilled tilapia over the quinoa salad and drizzle with the remaining chermoula sauce.
Nutrition Information (per serving)
542
54g
41g
18g
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