Chermoula-coated grilled silvers

July 11, 2013 (Last Updated: January 11, 2019)
Chermoula-coated grilled silvers recipe

Chermoula-coated grilled silvers


  • 2kg silvers, cleaned
  • Chermoula

  • 200g salted butter
  • 2 garlic cloves, crushed
  • 45ml (3 tbsp) fresh coriander
  • rind of 2 limes and juice of 1 lime
  • 15ml (1 tbsp) ground cumin
  • 5ml (1 tsp) smoked paprika
  • salt, to taste
  • carrots, julienned, to serve
  • baby marrow, to serve
  • 1 lemon, cut into wedges, to serve



Wash the fish under running water and dry well.


For the chermoula, melt the butter in a large frying pan and sauté the garlic for about 1 minute. Stir in the remaining ingredients.


Coat the fish with chermoula and place on a hot grill pan. Grill until cooked, turning occasionally, about 20 minutes. 4 Serve hot with carrots, baby marrow and lemon wedges.

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