Tag Archives: Red Chermoula sauce

PAN-FRIED FISH WITH CHERMOULA SAUCE

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If you’ve got a jar of Red Chermoula Sauce in your refrigerator, then you’re about 15 minutes away from a delicious fish dinner.  For this simple and intensely-flavored dish, we like to use red snapper or halibut, and it’s one of our favorite ways to prepare fish.

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PAN-FRIED FISH WITH CHERMOULA SAUCE
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Recipe type: Seafood
 
Ingredients
  • 2 6-ounce fish fillets
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Red Chermoula Sauce
  • 1 lemon cut into wedges (optional, for serving)
Instructions
  1. Pat fillets dry with a paper towel. Season both sides lightly with salt and pepper.
  2. Place butter and olive oil in a heavy skillet over medium-high heat. When butter is melted and oil is shimmering, place fish in skillet, bottom side up. Cook until golden brown, approximately 5 minutes, then carefully flip with a wide spatula and cook an additional 2-3 minutes until fish is opaque and flakes easily (cooking times may vary depending on thickness of fillets). Reduce heat to low, and spread each fillet with a thin coating of Red Chermoula Sauce, spooning pan drippings over fish to help distribute the sauce.
  3. Transfer fillets to serving plates and garnish with wedge of lemon. Serve hot.

Pan fry until golden brown

Spoon Red Chermoula Sauce over cooked fillets

Presto — dinner is served!

DATE WITH A PIG

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Houston chef Monica Pope used to serve an appetizer called Date with a Pig — a chorizo-stuffed date wrapped in bacon and drizzled with chermoula sauce.

Monica Pope’s Date with a Pig

They are ridiculously good, and happily, easy to make (assuming you made a batch of red chermoula sauce).  We prefer to make them with the hard Spanish chorizo, not the soft Mexican chorizo.  You can assemble them a few hours in advance, and bake when you’re ready to serve.

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DATE WITH A PIG
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Recipe type: Appetizer
 
Ingredients
  • 20 medjool dates
  • 1 Spanish chorizo sausage, casing removed, and cut into 20 1" x ½" pieces
  • 10 slices bacon, cut in half
  • Red chermoula sauce (see previous post)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut a slit lengthwise in each date and remove pit. Stuff each date with a piece of chorizo, and wrap with bacon. Place in a baking dish, and bake until edges of bacon are crispy, approximately 15-20 minutes.
  3. When dates are done baking, swirl 2 tablespoons chermoula sauce into drippings and spoon over dates. Transfer dates to serving dish and serve warm.

Ready for a date with a pig?

Dare you to eat just one