Broiled Halibut with Chermoula

2 Comments

Broiled Halibut with Chermoula

If you haven't already, you'll want to add chermoula to your condiment repertoire.

This bright green Moroccan herb sauce is so simple to prepare: just toss cilantro, parsley, lemon juice, garlic, olive oil, salt and our Harissa Powder in the blender or food processor. The result is herbaceous, garlicky and a little spicy.

Harissa Powder is a blend of Moroccan and North African origin that includes paprika, cumin, coriander, garlic, cayenne, cinnamon and caraway. 

Use chermoula liberally: as a marinade for fish, chicken or pork; as a dollop of green goodness on a bowl of soup or beans; slathered on a sandwich; drizzled on pizza; or whisked into a salad dressing.

Traditionally, chermoula is paired with white fish, as in this recipe for halibut. The broiler keeps the fish juicy. Keep an eye on the sauce while the halibut is in the oven, turning or adjusting the height of the baking sheet as needed to avoid burning. 

You'll have extra chermoula left over so you can experiment with your soon to be favorite condiment!

Broiled Halibut with Chermoula

Serves 4

1 1/2 lbs halibut (or another firm white fish)
Flake salt
Freshly ground black pepper
1 recipe chermoula
Lemon slices, for garnish

Directions:

Season the fish with salt and pepper.

Coat the fish on both sides with chermoula, using a spatula to spread it. You should use about half of the chermoula. Chill for 15 to 20 minutes.

Preheat the broiler.

Set the fish on an oiled, rimmed baking sheet. Position the rack 2-3 inches under the broiler. Broil until the fish is opaque and flakes apart with a fork; about 5 minutes. Serve with extra chermoula and lemon slices.




2 Responses

Erica Perez
Erica Perez

April 23, 2019

@John, Great to hear! I know, the halibut is spendy for sure. It’s also great with mahi mahi. Glad you enjoyed it!

John Arzio
John Arzio

April 20, 2019

We made this recipe last night with fresh cod instead of halibut(@ $27.00per lb.) it was fabulous !! Love the Chermoula pesto/sauce.

Leave a comment


Also in Recipes

Golden Milk Mango Lassi
Golden Milk Mango Lassi

According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.

Continue Reading

Raw Zucchini Salad with Poivre a la Mode
Raw Zucchini Salad with Poivre a la Mode

Poivre a la Mode is our gussied-up version of lemon pepper. And it really would have been a shame to simply call this blend "lemon pepper," as it is so much more than that.

Continue Reading

Soba Noodle Salad with Ume Shiso Furikake
Soba Noodle Salad with Ume Shiso Furikake

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

Continue Reading