Alaskan Rockfish Charmoula Recipe | Pan-Seared Rockfish
Alaskan Rockfish Charmoula
Charmoula, also spelled chermoula, is a North African herb sauce and marinade built around fresh herbs, garlic, spices, lemon, and olive oil. Its bright, savory flavor works especially well with mild, firm rockfish fillets.
For this recipe, you can use our Fresh Rockfish Fillets. Because rockfish is a broad market name and commercial availability changes, the exact species supplied can vary unless a specific species is identified for the shipment. Learn more in our Rockfish Guide or browse the Rockfish Collection.
Recipe at a Glance
- Serves: 4
- Prep: about 15 minutes
- Cook: about 8–10 minutes, depending on fillet thickness and cooking method
Charmoula Ingredients
- 1 cup fresh cilantro leaves and tender stems, roughly chopped
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika, smoked or sweet
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper, optional
- Juice and zest of 1 lemon
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: finely chopped preserved lemon or a small amount of harissa
Rockfish Ingredients
- 4 rockfish fillets, about 5–6 oz each
- Salt and freshly ground black pepper
- 2 tbsp olive oil for cooking
Step 1: Make the Charmoula
- Combine the cilantro, parsley, garlic, cumin, paprika, coriander, and optional cayenne in a bowl or food processor.
- Add the lemon juice, lemon zest, and olive oil.
- Mix or pulse just until combined, leaving some texture in the herbs.
- Season with salt and pepper. If desired, add preserved lemon or harissa to adjust the flavor.
- You can make the sauce ahead and keep it covered and refrigerated until needed.
Step 2: Prepare the Rockfish
- Pat the fillets dry with paper towels.
- Season both sides lightly with salt and pepper.
- For a stronger herb flavor, coat the fillets with a small amount of charmoula and refrigerate for 30–60 minutes before cooking. Keep the remaining sauce separate for serving.
Step 3: Pan-Sear the Rockfish
- Heat olive oil in a heavy skillet over medium-high heat.
- If the fillets are skin-on, place them skin-side down first. For skinless fillets, place the presentation side down.
- Cook until the first side is browned and releases easily from the pan, then turn once.
- Finish cooking on the second side. Cooking time varies with thickness, pan temperature, and starting temperature of the fish.
- Cook finfish to an internal temperature of 145°F (63°C) at the thickest part.
Grilled Rockfish Option
- Preheat the grill to medium-high and clean and oil the grates.
- Place the seasoned fillets on the grill and cook until they release easily before turning.
- Turn once and continue cooking until the thickest part reaches 145°F (63°C).
Step 4: Serve
Transfer the cooked rockfish to plates and spoon fresh charmoula over the top. Serve with couscous, rice, warm flatbread, roasted vegetables, or a simple green salad.
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For more methods, see How to Grill Rockfish and our Best Rockfish Recipes.
Can You Use Another Fish?
Yes. Charmoula also works with other firm white fish such as Pacific halibut or Pacific cod. Adjust cooking time to the thickness of the fillet and cook the fish to 145°F (63°C).
Frequently Asked Questions
What is charmoula?
Charmoula, or chermoula, is a North African herb sauce and marinade commonly made with cilantro, parsley, garlic, cumin, paprika, lemon, and olive oil. Recipes vary by cook and region.
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Can I use skinless rockfish?
Yes. Skinless fillets work very well for this recipe. Pat them dry before cooking so they brown more effectively.
Can I grill the rockfish instead of pan-searing it?
Yes. Oil the grill grates, turn the fish carefully, and cook it to an internal temperature of 145°F (63°C).
Can I substitute another fish?
Yes. Firm white fish such as halibut or cod can be used with the same charmoula sauce.
Does the Fresh Rockfish Fillets product guarantee a specific Alaska rockfish species?
No. The exact rockfish species can vary with current commercial availability unless a specific species is identified for the shipment.
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