Best Swordfish Or Tilapia With Chermoula Recipes

SWORDFISH OR TILAPIA WITH CHERMOULA image

Yield 4 people

Number Of Ingredients 9

1 cup packed cilantro and mint leaves
5 Tbs olive oil
2 Tbs juice from lemon
4 garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
14 oz can chopped tomatoes with juice

Steps:

Put oven rack in lowest position Make the chermoula---Process cilantro and mint, 3 tablespoons of the oil, lemon juice, spices, oregano and 1/4 teaspoon of salt together in a food processor until a rich sauce forms. Place a Dutch oven large enough to hold the swordfish steaks in a single layer over medium low heat. If the remaining 2 tablespoons of olive oil and heat until shimmering. Add the garlic and cook until fragrant. Add the chermoula to bloom the spices. Stir in the tomatos and juices. Simmer briefly. Pat the fish dry and nestle in the pan. Cover and cook til opaque and flaky about 35-40 mins.

Swordfish With Chermoula image

Provided by currybunny

Categories Moroccan

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon hot paprika
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons lemon rind, finely grated
8 (150 g) swordfish steaks

Steps:

Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixture and reserved chermoulla separately; refrigerate 3 hours or overnight.
Remove fish; discard marinade. Cook fish in large non stick frying pan until browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.

Nutrition Facts : Calories 246.8, Fat 12.9, SaturatedFat 2.6, Cholesterol 58.5, Sodium 136.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 29.9

Fish Chermoula image

Yield Serves 6

Number Of Ingredients 17

For chermoula
1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
2 tablespoons unsalted butter
1/2 cup water
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

Steps:

Make chermoula:
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
Preheat oven to 350°F.
In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
Serve each fillet on a bed of fennel and garnish with fennel fronds.