Broiled Fish With Chermoula Recipes

Steps:

• For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
• Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
• For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
• Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

Steps:

• chermoula: 1. 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. 2. 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. Fish: 1. 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. 2. 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.

Steps:

• To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
• With the motor running, slowly add the olive oil in a steady stream and process until smooth.
• Season with salt and pepper.
• With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
• Place in the refrigerator for 1 hour to marinate.
• Prepare hot grill fire or preheat the broiler.
• Grill or broil the fish about 3 minutes on each side.
• Serve with lemon wedges and any unused chermoula sauce.

Steps:

• FOR THE SAUCE:.
• Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
• Cover tightly; let steep at least 20 minutes but preferably 2 hours.
• Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
• Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
• Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
• Set aside 3 Tablespoons of the sauce to use as a marinade.
• Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
• Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
• FOR THE FISH:.
• Arrange the fish in a single layer in a nonreactive pan.
• Lightly season both sides of the fish with salt and black pepper.
• Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
• Let stand 10 minutes.
• Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
• Remove the broiler pan from the oven; preheat the broiler on high.
• Cover the broiler pan with foil; arrange the fish on the pan.
• Broil the fish until is is slightly undercooked or just done, 2 to 4 minutes per side, depending on personal taste and the thickness of the fish.
• Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
• Pass the remaining sauce at the table.
• WINE RECOMMENDATION:.
• Sauvignon Blanc.

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.