Jalapeno Chermoula Penne And Flaked Fish Recipes

BROILED FISH WITH CHERMOULA

Broiled Fish With Chermoula image

In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

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.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 0 grams

FISH CHERMOULA

Fish Chermoula image

Categories Fish Bake Marinate Sauté Lemon Spice Fennel Healthy Parsley Gourmet

Yield Serves 6

Number Of Ingredients 17

Ingredients

For chermoula
1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
2 tablespoons unsalted butter
1/2 cup water
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

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.

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