INGREDIENTS
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. paprika, sweet or smoked
1/2 tsp. kosher salt
Juice of 1 lime
2 small garlic cloves, grated
4 mahi-mahi fillets
DIRECTIONS
Preheat oven to 425-degrees.
To make chermoula, stir together cilantro, oil, cumin, paprika, salt, lime juice, garlic, and 1 TBSP. water (alternatively, pulse ingredients in a food processor for a smoother texture and a slightly more intense herbal flavor).
Rub mixture onto the mahi-mahi fillets and chill for at least 15 minutes and up to 1 hour.
Place marinated fish on a rimmed baking sheet.
Roast until fish is just opaque in center, 10–15 minutes.
Serves 4.
