Pan-Roasted Halibut Steaks with Chermoula
Chermoula, a fragrant Moroccan marinade made with cilantro, lemon, and garlic, is traditionally paired with fish and cooked in a vessel called a tagine. We had in mind a dish that borrowed those ingredients, but featured more intense, concentrated flavors and a simple pan-roasted cooking technique that was perfectly suited for a weeknight dinner.
Why This Recipe Works
Chermoula recipes call for either cilantro or a combination of cilantro and mint. We preferred the clear, fresh taste of just cilantro. We flavored the sauce with a healthy amount of garlic, cumin for its musky, earthy flavor, paprika for a touch of smokiness, and cayenne for some heat. One-half cup of extra-virgin olive oil added to our chermoula recipe lent richness and fluidity while lemon juice perked up the flavors.
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