Haddock In Charmoula Sauce Recipes

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.

BLENDER CHERMOULA SAUCE

Steps:

• Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
• Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
• Add cilantro, parsley, and mint; process until well combined but slightly textured.
• Do Ahead
• Sauce can be made 3 days ahead; chill in an airtight container.

CLASSIC MOROCCAN CHARMOULA FOR FISH

Steps:

• Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
• Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
• Charmoula can also be used to marinate chicken with good results!

CHERMOULA

Steps:

• Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
• Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

CHARMOULA

Steps:

• In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
• Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
• Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.