Served This at My Pop Up Last Week and It Was the Certified

• tempo totale: 8 minutes

Ingredienti

A big fish summer is all I’m manifesting for. Big fish at the dinner table, the picnic, the BBQ!

I’ve loved chermoula, morocco’s version of chimichurri, for decades and there’s no stopping me now. I came across Muối Ớt Xanh, a Vietnamese green sauce for seafood, a while ago and knew it would work perfectly with some of the flavors of chermoula

What you’re left with is a sweet and salty herbaceous sauce that works perfectly for any white fish you grill or sear. Tbh it would be fire with shrimp cocktail too

Happy summer, now go make this ish!

Process:

Istruzioni

In a blender, combine the 1 chopped bell pepper, 2 green chilies, 1 cup cilantro, 1 cup parsley, juice of 3 limes, 2 cloves garlic, 1 tsp sugar, 1 tsp coriander, 1/2 tsp ground ginger, pinch of salt and 1/3 cup olive oil (to start) until combined. Taste and add more olive oil or salt, if needed then set aside.

Prep the fennel slaw by thinly slicing the 1 fennel bulb and 1/2 red onion. In a bowl, mix together 1 tbsp olive oil, juice of 1 lime, 1/2 tsp sumac, 1/2 tsp coriander, and salt to taste. Add the fennel and red onion, then toss to coat. Set aside and chill.

Prep your fish by heating a grill (or grill pan) over medium heat. Pat the fish dry and season with salt. Coat the grill with a drizzle of oil and place the sablefish skin side up, then cook for 4-5 mins. Carefully flip and cook the skin side for an additional 4 minutes

Serve on a platter with green sauce on the bottom and fish over it. Spread some more of the sauce on top and garnish with the fennel slaw, fresh Aleppo pepper, and salt.