Grilled white fish with chermoula
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
To give delicate white fish an oriental flavor, prepare a spicy chermoula sauce, traditional in Maghreb cuisine. Chermoula's ingredients may vary by region, but the basic ingredients remain the same: vegetable oil, cumin, garlic, salt, lemon juice, and herbs. Besides being a great drizzle over a finished dish, this sauce is often used as an excellent marinade. Grill a thick piece of halibut fillet and season it with aromatic chermoula. The resulting fish will be finger-licking good!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fried white fish
- 1 kg halibut fillet (4-5 cm thick)
- Rapeseed oil
Chermoula
- A pinch of saffron
- 1/4 cup hot water
- 1 tbsp. l. rapeseed oil
- 3 cloves garlic, finely chopped
- 1 teaspoon ground ancho pepper
- 1 teaspoon ground coriander
- 1 tsp ground cumin
- 0.5 tsp chili de arbol
- 1/4 cup olive oil
- 1 teaspoon finely grated lemon zest
- Juice of 1 lemon
- 2 red bell peppers, grilled, peeled, seeded and chopped
- 2 ripe ox heart tomatoes, seeded and diced
- 20 fresh mint leaves, torn
- 3 tbsp coarsely chopped cilantro
We recommend
Recipes with similar ingredients: halibut, saffron, ancho pepper, coriander, cumin, pepper de arbol, sweet pepper, tomatoes, mint, cilantro
Cooking the dish according to the recipe:
- ChermoulaPour hot water into a small bowl and add the saffron. Let it soak for 10 minutes to open. Heat the canola oil in a small saucepan over medium heat. Add the garlic and sauté for 30 seconds. Then add the anchovy, coriander, cumin, and chile de arbol and cook for another minute. Add the saffron and water to the saucepan. Remove from heat.
- In a medium bowl, combine the olive oil, lemon zest and juice, and toasted garlic with saffron. Then stir in the bell pepper, tomatoes, mint leaves, and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes, or refrigerate overnight. Remove from the refrigerator well before serving to allow the chermoula to reach room temperature.
- Grilled white fish: Preheat a charcoal grill to medium-high direct heat.
Brush both sides of the halibut fillet with canola oil, season with salt and pepper. Fry the fish for 10 minutes on each side, until golden brown and lightly charred. - Carefully transfer the halibut to a serving platter and immediately drizzle with the chermoula. Let sit for 5 minutes, then serve.
Categories:
Similar recipes
