Tuesday, October 2, 2012

Halibut with Chermoula

halibut chermoula marinade

This might be the first Moroccan dish I ever had and boy did it kick off an obsession. Every Moroccan recipe I have prepared has been incredibly nutritious and loaded with exotic flavors. This dish features Chermoula, which is a Moroccan marinade often made with dried herbs.  This version includes fresh herbs (parsley and cilantro) which, along with turmeric, garlic and fresh citrus, elevate the flavor and nutritional value. I make this marinade often, for halibut as well as for grilled chicken when I am cooking for family and friends. It is universally enjoyed by all.

Halibut with Chermoula
For the Chermoula:
2 c packed, coarsely chopped parsley
2 c packed, coarsely chopped cilantro
10 large garlic cloves, chopped
1/2 c fresh lemon juice
3 T champagne vinegar
1/2 t ground turmeric
2 T paprika (your choice - hot or sweet)
1 t ground cayenne pepper
1T ground cumin
1 T freshly ground pepper
1.5 t kosher salt
1 c extra virgin olive oil
Halibut:
4 skinless fillets - approx 5 oz each
To prepare the chermoula, place the herbs, garlic, lemon juice, and vinegar in a food processor and pulse until the mix forms a paste. Stir in remaining ingredients by hand and transfer to an airtight container. Refrigerate 1 to 3 hours to marry the flavors.
Preheat oven to 400 degrees.
Place 4 large squares of parchment paper on 1 large shallow baking dish or 2 medium sized baking dishes.  Place each fillet in the center of each piece of paper. Spoon 1 - 2 T of chermoula on each fillet. Bring the ends of the parchment paper lengthwise together over the fish forming a "teepee". Roll away and down and secure with staples. Roll each open end of parchment paper together toward the center and secure with staples, forming an airtight seal.
Bake the fish until just cooked through, 15 - 20 minutes.
To serve, remove fish from parchment paper and place on a platter with a ramekin of remaining chermoula sauce.

Serves 4.

Source:  The Authentic Cafe.


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