Moroccan and Vietnamese Fish With Sauce And Fennel Slaw

• tempo total: 8 minutes

Ingredientes

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

1/3 cup olive oil

1 fennel bulb

1/2 red onion

1 tbsp olive oil

juice of 1 lime

1/2 tsp sumac

1/2 tsp coriander

Sablefish

Instruções

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.