Name: Spiced Herb Marinade for Fish
Yield: Makes 6 servings
Ingredients: 1 large bunch freshly cilantro; 1 large bunch flat-leaf parsley; 8 garlic cloves, crushed with the flat blade of a knife; 1 teaspoon sea salt, or more to taste; 1 tablespoon fresh ground cumin, or more to taste; 1 tablespoon very fragrant crushed dried red pepper, or more to taste; 1 tablespoon ground sweet red pepper paprika, or more to taste; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think); 6 to 8 small salmon steaks, each weighing about 6 ounces

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Chermoula

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.

Instead of shad, which is hard to find even when it's in season, and very difficult to bone, I use salmon steaks or fillets. You could substitute many other kinds of fish, including swordfish, halibut, haddock, and even fresh-water fish, such as catfish and perch.

Recipe notes

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