The "charmoula" in this recipe is a Moroccan marinade/sauce, combining Mediterranean flavors with exotic smokiness/spice. Really delicious against the delicacy of the fish, and not overpowering. I could see using this same marinade on chicken or pork too, would be lovely. The sauce has a Spanish/Argentinian character to it as well.
Had a nice 2006 Cosentino CE2V Chardonnay to accompany. I think a beurre blanc would have gone better with the subtle toastiness of the Chard. Still, it was all delish.
Recipe adapted from the "Starting with Ingredients" book (which I like for finding recipes for a particular ingredient). Served with buttered green beans + garlic, sauteed kale, and brown rice
Striped Bass with Charmoula
Serves 2
Charmoula
2 garlic cloves, minced
Juice of 1 lemon
1 tbsp sweet Spanish paprika
1 tbsp ground cumin
1/8 tsp red pepper flakes
1/8 tsp cayenne
1/3-1/2 cup olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh italian parsley, chopped
Salt & pepper to taste
Combine all ingredients up to (but not including) olive oil in blender. Turn on blender, and carefully stream in oil until it emulsifies. Add salt and pepper to taste. Stir in chopped cilantro and parsley. Set aside.
2 large filets striped bass
Charmoula
- Put fish and 3/4 of charmoula in bag, cover, and let marinate for at least 1 hr, up to 4 hours.
- Set oven to broil. Line baking sheet with Silpat or foil.
- Place fish on baking sheet, SKIN SIDE DOWN.
- Place under broiler and broil for 4 minutes, watching carefully in case it starts to burn.
- With large spatula, carefully flip skin side UP and broil for about 3-4 more minutes, until the skin starts to crisp up.
- Plate and serve immediately, with a little reserved charmoula on top.
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