Prep Time: 5 min Cook Time: 15 min
The North African Sauce Chermoula, permeates the delicate flavor of this simple fish dish without overpowering its subtle taste.
Chermoula is the foundation of a number of Algerian, Moroccan and Tunisian dishes and is usually used with a firm white fish. It is a balanced combination of flat-leaf parsley and fresh coriander, oil, cumin, paprika, and hot pepper. (Think a Middle East version of pesto sauce). This simple combination can be used in a number of adventurous ways ranging from a marinade in preparing a tagine to stuffing grid sardines. I use it as a condiment to grilled or baked Halibut or Cod.
Seared fish With Chermoula Sauce
by
Derek Farwagi
Equipment
- An 8" non stick frying pan
- A medium sized bowl.
Ingredients
- 12 oz firm fish like Halibut, Cod, Pollock, Sea Bass
- ½ cup inely chopped cilantro
- ½ cup finely chopped parsley
- 2-3 garlic cloves (to taste)
- 1 tsp ground cumin seeds
- ½ tsp sweet paprika
- ½ tsp ground coriander
- ¼ cup olive oil
- 1 tsp red pepper flakes (or less to taste)
- Juice of a freshly squeezed lemon
Instructions
Make the sauce first
- In the frying pan add a tbsp of olive oil and heat over a low temperature for a couple of minutes. Toast the ground cumin coriander seeds and red pepper flakes for a minute. Set aside in a medium sized bowl.
- Mix in the crushed or planed garlic cloves and lemon juice and blend well with a fork until smooth.
- Add that mixture to mixture to chopped cilantro and parsley, slowly add the oil till you get a thick paste, (Think pesto sauce) salt to taste and set aside.
The fish
- Pat fish dry add salt and pepper and sear for about three minutes each side ( depending on the fish and thickness of filet)
- Serve sauce over fish with lemon couscous.
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