Fish Chermoula Food

FRAGRANT FISH TAGINE

Steps:

• To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
• Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
• Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
• Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

BROILED FISH WITH CHERMOULA

Steps:

• Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
• If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

CHERMOULA FISH

Steps:

• Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).
• Cover the fish fillets with 1⁄2 cup of chermoula and place in the fridge to marinate.
• Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula.
• Stir and cover with a lid.
• Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.
• Meanwhile, remove the flesh from the preserved lemon, and finely chop it.
• Divide the potatoes and carrot mixture into 4 equal parts and place each portion on a baking sheet. Each portion will make a small nest for the fish fillets.
• Place one marinated fish fillet on top of each potatoes and carrots nest.
• Top the fish with chopped bell peppers and preserved lemon and decorate with cherry tomatoes.
• Drizzle some extra olive oil (optional) and cover the baking sheet with foil.
• Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets.
• Serve warm with bread or brown rice.

CHERMOULA

Steps:

• Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
• Chermoula will keep several days in the fridge.

GRILLED WHITE FISH WITH CHERMOULA

Steps:

• For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
• Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
• For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
• Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

MOROCCAN CHERMOULA MARINADE

Steps:

• The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

CHERMOULA TOMATO AND FISH TAGINE

Steps:

• Blitz 3 tbsp of oil with all of the chermoula ingredients and a good pinch of salt in a food processor. Pour half of it over the fish and let it marinate for 30 minutes to 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry for 10 minutes until soft. Add the saffron and fry for another minute, then add the remaining marinade, chopped preserved lemon, tomato purée and stock. Bring to a boil and then turn down the heat to a simmer for 10 minutes.
• Add the fish to the tagine, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon and salt. Sprinkle with extra coriander, and serve with giant couscous and harissa on the side.

CHERMOULA MARINADE RECIPE - MOROCCAN VERSION

Steps:

• Roughly chop the herbs and crush the garlic, then follow one of the methods below.

CHERMOULA

Steps:

• Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
• Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
• Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.

CHERMOULA FISH FILLETS

Steps:

• Prepare chermoula: In a food processor, combine garlic, cilantro, parsley and lemon zest and process to finely chop. Add yogurt, lemon juice, oil, paprika, cumin and cayenne and process to incorporate. Add salt, to taste, and set aside. Mist a shallow baking dish or large foil-lined baking sheet with cooking spray. Spread about half of chermoula on both sides salt, and pepper. Arrange fish in baking dish or on sheet in a single layer and set aside at room temperature for 15 to 30 minutes. Arrange oven rack about 4 inches from heat source and preheat broiler to high. Broil fish until just cooked through, 5 to 7 minutes. Transfer to serving plates and drizzle with any cooking juices. Serve remaining chermoula on the side.

FISH CHERMOULA

Steps:

• Make chermoula:
• In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
• Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
• Preheat oven to 350°F.
• In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
• While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
• Serve each fillet on a bed of fennel and garnish with fennel fronds.

FISH WITH CHERMOULA

Steps:

• FOR THE SAUCE:.
• Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
• Cover tightly; let steep at least 20 minutes but preferably 2 hours.
• Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
• Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
• Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
• Set aside 3 Tablespoons of the sauce to use as a marinade.
• Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
• Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
• FOR THE FISH:.
• Arrange the fish in a single layer in a nonreactive pan.
• Lightly season both sides of the fish with salt and black pepper.
• Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
• Let stand 10 minutes.
• Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
• Remove the broiler pan from the oven; preheat the broiler on high.
• Cover the broiler pan with foil; arrange the fish on the pan.
• Broil the fish until is is slightly undercooked or just done, 2 to 4 minutes per side, depending on personal taste and the thickness of the fish.
• Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
• Pass the remaining sauce at the table.
• WINE RECOMMENDATION:.
• Sauvignon Blanc.