Seared Chermoula Yellowtail Kingfish
Chermoula is a spicy North African marinade which marries well with oily fish. It contains lemon juice, which will start to ‘cook’ the fish too much if left on for more than about an hour. Sear the fish for more or less time depending on how rare you like it.
Serves 4 as an entrée
1 x 400g piece sashimi-grade Yellowtail Kingfish, trimmed (see notes)
2 tablespoons extra virgin olive oil
Steamed rice or couscous, to serve
Chermoula (see notes)
1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
½ teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil
Green Olive & Preserved Lemon Salad
4 pieces preserved lemon, rinsed, skin only finely chopped
15 green olives, pitted and coarsely chopped
½ cup roughly chopped flat-leaf parsley
½ red onion, finely chopped
1½ tablespoons extra virgin olive oil
2 teaspoons lemon juice
Salt flakes and freshly ground black pepper, to taste
Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.
Place fish on a large piece of plastic wrap and coat well with Chermoula, roll over and coat underside. Wrap tightly in the plastic wrap and refrigerate for about 45 minutes, then remove from fridge and set aside in a cool part of the kitchen for a further 15 minutes.
Meanwhile, make Green Olive & Preserved Lemon Salad: combine all ingredients, cover and set aside.
Heat a heavy-based frying pan. Wipe excess Chermoula off fish. Add olive oil to pan and sear fish all over for a minute or so each side until well coloured. Remove pan from heat, cover and leave to rest for a few minutes.
Cut into thick slices and serve with rice or couscous and Green Olive & Preserved Lemon Salad.
Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before marinating it. If you don’t have time to make your own Chermoula, use a good pre-prepared one such as Peter Watson’s, available from some delicatessens and specialty food stores.
Alternative Species: Atlantic Salmon, Swordfish, Tuna.
For information on Yellowtail Kingfish, click here >
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