Alaska Rockfish Charmoula

Alaska Rockfish Charmoula

Emily Lints1 comment
Charmoula?  We had never heard of Charmoula but we're suckers for Small Scales Seafood's Scrumptious Seafood combined with anything citrus.  Easy, light and healthy this Charmoula sauce is sure to be a new go to for all of our seafood!
SERVES 4  PREP TIME 10 minutes  COOK TIME 15 minutes


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


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.

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