Fish Course · Middle Eastern

Tilapia with Chermoula

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Here is dinner number two I made for my mom.  It is a new way to cook Tilapia, although the original recipe called for grilled Halibut.  However, the star of the meal is definitely the Chermoula, a middle eastern style salsa–this has changed my life ! I will be making it often and putting it on everything from fish to chicken to shrimp !!
Ingredients

Chermoula:

  • Pinch saffron threads
  • 1/4 cup hot water
  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chile de arbol
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • Juice of 1 lemon
  • 2 red bell peppers, grilled, peeled, seeded and sliced
  • 2 ripe beefsteak tomatoes, diced and seeded
  • 20 fresh mint leaves, torn
  • 3 tablespoons coarsely chopped fresh cilantro

Directions

For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.

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Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.

Sprinkle Tilapia fillets with salt, pepper and lemon zest.  Bake at 350F till cooked through, approximately 20mins.

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Serve the fish with the chermoula.  Enjoy !

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