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Rougheye Rockfish Charmoula

by Nikolai Nikitenko April 28, 2016

Rougheye Rockfish Charmoula

Ingredients

Sauce:
1 Tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 cup extra-virgin olive oil (plus 2 Tablespoons reserved oil for cooking)
1/2 cup fresh lemon juice
1 cup chopped and packed cilantro leaves
1/2 cup chopped flat-leaf parsley
1/2 teaspoon sea salt
1/2 teaspoon ground pepper

4 Alaska Rockfish fillets (about 4 to 8 oz. each), fresh, thawed or frozen

Directions

Place all sauce ingredients in food processor; pulse just until almost smooth.  

Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.  Place fillets into non-metallic flat dish/pan; spread one tablespoon sauce onto top of each fillet; turn fillets over and spread an additional tablespoon onto second side.  Let fish rest 5 to 10 minutes before cooking.

Heat 2 tablespoons reserved oil in large non-stick pan over medium-high heat.  Cook 6 to 8 minutes per side for frozen rockfish or 3 to 5 minutes per side for fresh/thawed fish.  Cook just until opaque throughout.  Drizzle remaining sauce over fillets before serving.





Nikolai Nikitenko
Nikolai Nikitenko

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