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