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.
