Grilled Haddock with Chermoula

Haddock often gets a bad rap, what with it's usual local in a fish stick or a fast food “fillet”. However, it is in reality a superbly textured fish with a large firm flake. It is cods superior cousin whose flavor is sweet and mild. The fish is coated in chermoula, a marinade paste from North Africa. Grilling really brings out the flavor.

What you'll need

Approximately 1 hr 45 min total time

Aluminum Foil

1 ½ lb haddock fillets (or other firm fish like cod, grouper or mahi-mahi)

Sm bunch of cilantro, chopped

3 cloves of garlic, chopped

2 tsp cumin

4 T olive oil

1 lemon, juiced

½ tsp salt

Toss everything into the blender (well, not the fish, that would be gross) or food processor and make it into a smooth paste. Spread all that goodness thoroughly over that fish coating it completely and refrigerate for 1 hour.

Light your grill. You want to have direct and indirect heat so you want your fire to be on one side.

Place the fish in the middle of a piece of foil twice as long as the fillet. Loosely fold the sides over the top of the haddock and crimp together.

Grill over the heated side of the grill for 8 minutes, rotating after 4 minutes. Move the fish to the unlit side of the grill and open up the foil. Cover and grill 7-10 minutes more until fish flakes, rotating after 4 minutes.