Name: Grilled Moroccan Chermoula Fish with Citrus Quinoa & Roasted Carrots
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 (6 oz) cod or halibut fillet, skinless; 1/2 cup quinoa, rinsed; 1 cup water or low-sodium vegetable broth; 1 small lemon, zested and juiced (divided use); 2 tbsp extra-virgin olive oil (plus more for carrots); 1 clove garlic, minced; 1/2 tsp ground cumin (plus 1/4 tsp for carrots); 1/2 tsp smoked paprika; 1/4 tsp ground coriander (plus 1/4 tsp for carrots); 1/4 tsp ground turmeric; 1/4 cup fresh cilantro, finely chopped; 2 tbsp fresh parsley, finely chopped (plus extra for garnish); 1 tbsp fresh mint, finely chopped (plus extra for garnish); 1/4 cup pomegranate seeds; 1 small orange, zested and juiced; Salt and black pepper, to taste; 4-5 small carrots, peeled and sliced on the bias; Lemon wedges, for serving

Grilled Moroccan Chermoula Fish with Citrus Quinoa & Roasted Carrots

PickledBeet3197

This Moroccan-inspired dish brings smoky, zesty, and herbal flavors together in a vibrant and naturally gluten- and dairy-free meal. Cod or halibut is bathed in a punchy chermoula marinade, then grilled for irresistible char and flakiness. The bright citrus quinoa—studded with pomegranate, parsley, and mint—makes a refreshing bed for the fish, while cumin-and-coriander roasted carrots add earthy sweetness. Finished with fresh herbs, lemon, and pomegranate, this plate is as beautiful as it is delicious, ideal for when you want big flavor and color in under an hour.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the carrots: Toss carrot slices with a drizzle of olive oil, 1/4 tsp cumin, 1/4 tsp coriander, salt, and pepper. Spread on baking sheet and roast for 18-22 minutes, tossing halfway, until golden and tender.
Make the chermoula: In a small bowl, combine minced garlic, 1 tbsp olive oil, lemon zest (reserve 1/2 tsp for quinoa), 1 tbsp lemon juice, smoked paprika, 1/2 tsp cumin, 1/4 tsp coriander, turmeric, chopped cilantro, 1 tbsp parsley, 1/2 tbsp mint, salt, and pepper. Mix well.
Pat the fish dry and slather with chermoula on both sides. Marinate at room temperature for 10-15 minutes while carrots roast.
Meanwhile, cook quinoa: Bring 1 cup water (or broth) to a boil in a small saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, 5 minutes.
Fluff quinoa with a fork. Stir in orange juice and zest, reserved lemon zest, 1 tbsp lemon juice, 1 tbsp parsley, 1/2 tbsp mint, salt, and pepper. Fold in pomegranate seeds.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil grates.
Grill fish for 3-4 minutes per side, or until charred and just cooked through. Rest 2 minutes.
To serve: Mound citrus quinoa on a plate. Top with grilled fish. Arrange roasted carrots on the side. Garnish with extra herbs, pomegranate seeds, and lemon wedges.