Broiled Halibut with Chermoula

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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.

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