Chermoula Tilapia

As I mentioned in my prior post I made myself a tilapia marinated in a flavorful "chermoula to eat with my Nobilo Sauvignon Blanc from New Zealand". I'm not sure what I was looking forward to most, the fish or the wine.  I think it was the wine. Regardless, the fish was delicious.

click photo to enlarge

Chermoula is something new I just discovered. One of the main ingredients in chermoula is cilantro, which I  am normally not fond of because of my dislike for Mexican food. The Chermoula preparation is a Moroccan recipe used to cook fish in a tagine with vegetables or broiled in the oven. Chermoula can be prepared in advance and be saved in a bowl in the refrigerator.

Here's the recipe;

Chermoula Mixture

• 1/2 cup extra virgin olive oil
• 2-4 cloves of garlic, crushed & finely chopped (depending on size and preferred taste)
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 2 tsp ground cumin
• 2 tbsp lemon juice
• 5 tbsp very finely chopped cilantro
• salt

Fish

• 2 lbs. light flaky fish filets such as grouper, tilapia or haddock.

click photo to enlarge

1. Mix all the ingredients for the chermoula in a bowl that will be large enough to add the fish to marinate.

2. Place the fish in the chermoula marinade and marinade for 1-2 hours or even overnight for extra flavor.

3. Once the fish is marinated, preheat the broiler.

4. Remove the fish from the bowl and shake off excess clumps marinade leaving a light coating on the fish.

5. Place the fish on a foil lines baking tray and cook under the broiler for 7-10 minutes until lightly golden brown and flaky.

6. Plate and serve with lemon wedges and a fresh buttered vegetable with sea salt for a light dinner. Another good side for this dish would be small new potatoes with butter and parsley.

Condiment - For a good quick condiment with this dish mix a good amount of sweet pickle relish with mayonaise (light mayo is OK), add some pepper to taste. Serve on the side (as seen in the photo).

Wine Suggestion - Serve with a crisp dry wine such as a New Zealand Sauvignon Blanc, Pinot Gris, Vouvray or a California Chenin Blanc.

Comments

[constance]

hello richard
came across your blog on the choc & zucchini one.
it's a pleasant read. ilike the neat layout & frank opinions! :) thank you for sharing NYC with your readers.

make no apologies about your opinions. they're yours and you're always entitled to them :)

here's to more good blogging days!