chermoula

Serves 1
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Directions

  1. 1Combine the bell pepper, green chilies, cilantro, parsley, lime juice, garlic, sugar, coriander, ginger, salt, and olive oil in a blender until combined.
  2. 2Taste the sauce and add more olive oil or salt if needed, then set aside.
  3. 3Thinly slice the fennel bulb and red onion for the fennel slaw.
  4. 4In a bowl, mix together olive oil, lime juice, sumac, coriander, and salt to taste.
  5. 5Add the fennel and red onion to the bowl with the dressing, then toss to coat.
  6. 6Set aside and chill the fennel slaw.
  7. 7Heat a grill or grill pan over medium heat.
  8. 8Pat the fish dry and season with salt.
  9. 9Coat the grill with a drizzle of oil and place the sablefish skin side up.
  10. 10Cook the fish for 4-5 minutes.
  11. 11Carefully flip the fish and cook the skin side for an additional 4 minutes.
  12. 12Serve the fish on a platter with green sauce on the bottom and the fish over it.
  13. 13Spread some more of the sauce on top and garnish with the fennel slaw, fresh Aleppo pepper, and salt.

Ingredients

  • 1 bell pepper
  • 2 green chilies
  • 1 cup cilantro
  • 1 cup parsley
  • 3 limes
  • 2 cloves garlic
  • 1 tsp sugar
  • 1 tsp coriander
  • 0.5 tsp ginger
  • pinch salt
  • 0.33 cup olive oil
  • 1 fennel bulb
  • 0.5 red onion
  • 1 tbsp olive oil
  • 1 lime
  • 0.5 tsp sumac
  • 0.5 tsp coriander
  • to taste salt
  • sablefish
  • salt
  • oil
  • Aleppo pepper
  • salt

Equipment

blenderbowlgrillgrill panplatter

Tips

  • If relying on frozen fish, a flavorful sauce like this Moroccan chermoula is the way to go.
  • Food heals.