Thursday, July 9, 2015

Red Snapper with Bell Pepper Chermoula

I wanted to try making chermoula for a while now. Though this recipe is not exactly authentic, the flavors are delicious. If you enjoy spicy food, make sure to keep the seeds of the serrano pepper, otherwise the bell pepper chermoula is mild. I let the bell pepper chermoula marinate overnight to bring out the flavor. If you do this, the recipe comes together very quickly the night you serve it. You could use any kind of white fish that you like with this recipe. You can also cook the fish differently if that is easier for you. I have sauteed the fish before when I didn't have time to get my grill going. I usually serve this with couscous or rice. 

Adapted from Bobby Flay
Pinch saffron threads
1/4 cup hot water
1 tablespoon canola or olive oil
3 cloves garlic, finely chopped
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 serrano pepper, finely chopped
1/4 cup extra-virgin olive oil
1 zest of one medium lemon
Juice of 1 lemon
1 large red bell peppers, grilled, peeled, seeded and diced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, chopped
3 tablespoons cilantro, chopped
2 pound red snapper filet or halibut fillet (1 1/2-to-2-inches thick)
Canola or olive oil
Kosher salt and freshly ground black pepper

In a small bowl combine the saffron and water. Allow it to sit for at least 10 minutes. In a small pan, heat 1 tablespoon of oil. Add the garlic and cook until slightly fragrant, about 30 seconds. Mix in the chile powder, coriander, cumin, and serrano pepper.Cook for a minute, stirring occasionally. Pour in the saffron mixture and remove from heat.

In a medium sized bowl, whisk together the 1/4 cup oil , lemon zest and juice, and saffron-spice mixture. Toss with the bell pepper, tomatoes, mint and cilantro. Allow to marinate for at least 30 minutes at room temperature, or refrigerate overnight. If storing in the fridge, bring the mixture to room temperature before serving.

Bring a grill to medium-high heat. Drizzle oil over the fish and rub with salt and pepper. Wrap fish in foil. Grill fish until golden brown, about 3 to 5 minutes each side for red snapper or 7 to 10 minutes on each side for halibut.

Transfer the fish to your serving plates. Top with chermoula and allow the fish to soak in the flavors for a few minutes before serving. Serve with rice or couscous if desired.
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