6 tbsp plain yogurt (: Avoid using reduced-fat yogurt in this recipe.)
1 tbsp olive oil
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1/2 tsp sea salt, plus additional to taste
Olive oil cooking spray
4 5-oz firm white fish fillets, such as halibut, mahi mahi or striped bass, about 3/4-inch thick
1/2 tsp fresh ground black pepper
Prepare chermoula: In a food processor, combine garlic, cilantro, parsley and lemon zest and process to finely chop. Add yogurt, lemon juice, oil, paprika, cumin and cayenne and process to incorporate. Add salt, to taste, and set aside.
Mist a shallow baking dish or large foil-lined baking sheet with cooking spray. Spread about half of chermoula on both sides salt, and pepper. Arrange fish in baking dish or on sheet in a single layer and set aside at room temperature for 15 to 30 minutes.
Arrange oven rack about 4 inches from heat source and preheat broiler to high.
Broil fish until just cooked through, 5 to 7 minutes. Transfer to serving plates and drizzle with any cooking juices. Serve remaining chermoula on the side.
Serving Size: 1 chermoula fish fillet with 2 1/2 tbsp sauce
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
These crunchy fish sticks are perfect dunked into the sisters’ creamy, tangy tartar sauce with dill and pickles – don’t skip it! Use any store-bought gluten-free bread crumbs, or make your own homemade version.