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Alaska Rockfish Charmoula

Alaska Rockfish Charmoula
Chermoula is a sauce found in Algerian, Libyan, Moroccan and Tunisian cuisine; it’s a bright and flavorful accompaniment to pan-fried Alaska rockfish.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Ingredients

  • 4 Alaska Rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen
  • Chermoula Sauce

  • 1 Tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 cup extra-virgin olive oil (plus 2 Tablespoons reserved oil for cooking)
  • 1/2 cup fresh lemon juice
  • 1 cup chopped and packed cilantro leaves
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper

Nutrition Facts

Calories 501
Total fat 38g
Saturated fat 5.5g
Calories from fat 69%
Cholesterol 60mg
Protein 33g
Carbohydrates 6g
Fiber 1g
Sodium 403mg
Calcium 47mg
Omega-3 fatty acids 860mg

Instructions

  1. Step 1 Make the chermoula sauce

    Place all sauce ingredients in food processor; pulse just until almost smooth.

  2. Step 2 Prepare and marinate the rockfish

    Rinse any ice glaze from frozen Alaska rockfish under cold water; pat dry with a paper towel. Place fillets into a non-metallic flat dish/pan; spread one tablespoon sauce onto top of each fillet; turn fillets over and spread an additional tablespoon onto second side. Let fish rest 5-10 minutes before cooking.

  3. Step 3 Pan fry fish, plate and serve

    Heat 2 tablespoons reserved oil in large nonstick pan over medium-high heat. Cook 6-8 minutes per side for frozen rockfish or 3-5 minutes per side for fresh/thawed fish. Cook just until opaque throughout. Drizzle remaining sauce over fillets before serving.

Nutrition Facts

Calories 501
Total fat 38g
Saturated fat 5.5g
Calories from fat 69%
Cholesterol 60mg
Protein 33g
Carbohydrates 6g
Fiber 1g
Sodium 403mg
Calcium 47mg
Omega-3 fatty acids 860mg