SEARED CHERMOULA YELLOWTAIL KINGFISH WITH MOROCCAN SALAD

Chermoula is a spicy North African marinade which marries well with oily fish. It contains lemon juice, which will start to ‘cook’ the fish if left on for more than about an hour. Sear the fish for more or less time depending on how rare you like it. For a main course, increase Kingfish to 600g and serve with couscous.

SERVES

PREP TIME

15 mins

COOK TIME

10 mins

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

1 x 400g piece sashimi-grade Yellowtail Kingfish, trimmed (see notes)
2 tablespoons extra virgin olive oil

METHOD

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 place for a further 15 minutes.

Meanwhile, make Moroccan Salad: combine all ingredients, cover and set aside.

Heat a 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 couscous and Moroccan Salad.

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