I wanted something fresh and light for a nice summer meal and I already had the salad, but need a plan for the main event. As always I like to join opposite flavours in a dish and with a sweet, refreshing salad, a bit of spice was needed.
I ended up making a separate post for the salad because it turned out so wonderful, which you can see by clicking here.
This salad was initially inspired by an Israeli salad, which led me to continue in the whole Middle-Eastern theme.
The spice rub used on the fish is actually pretty traditional for a blackening spice and would blend in many different recipes.
But the Chermoula, oh that sauce is pure magic. Chermoula is a staple in Moroccan cuisine and is mostly used with fish and seafood. I realize that Morocco and Israel are not the same but in terms of cuisine they complement each other very well. In fact most Middle-Eastern and North African Cuisine use very similar spices and go together very well.
Where was I?
Chermoula. It is completely optional and the fish served with the copped salad on it’s own is delicious. But I like sauce, and I like a lot of it.
For the fish I originally had planned on using Basa but to my dismay I realized upon my arrival at the Fish Market that Basa was rarely an “Oceanwise” or sustainable fish specie and therefore they didn’t have it. They offered me this beautiful, wildly caught on the Pacific Coast Lincod, which turned out very mild flavoured and tender, and perfect for this recipe.