5 fish with chermoula Recipes

coriander seeds, whole black peppercorns, dried hot red pepper flakes, a large pinch saffron threads, crumbled, coarse salt, paprika, onion, minced (about 1 cup), chopped fresh parsley leaves, minced preserved lemon peel plus 2 tbsp preserved lemon juice or fresh lemon juice to taste, olive oil, chopped fresh coriander, garlic clove, minced, skinless small fish fillets such as sea bass , red snapper, or any other firm white lean fish (about 1 3/4 lb), unsalted butter, water, fennel bulbs (about 3 lb), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

swordfish (halibut also works nicely), onion, sliced thin, carrot, sliced thin, fresh cilantro, chopped, garlic cloves, minced, gingerroot, fresh, grated, ground cumin, lemon juice, fresh squeezed (6-8 lemons), chile, minced , seeds removed, tomatoes, chopped (i like to use large heirlooms), salt (more , to taste)

fresh cilantro, clv garlic (peeled ), vinegar, lemons , juice of or 1 lime, paprika, ground cumin, crushed red pepper flakes, olive oil (more if needed), salt (to taste), cayenne pepper (to taste)

saffron threads, water, canola oil, garlic, finely chopped, ancho chile powder, ground coriander, ground cumin, chile de arbol, extra-virgin olive oil, grated lemon zest, juice of 1 lemon, red bell peppers, grilled, peeled, seeded and sliced, ripe beefsteak tomatoes, diced and seeded, fresh mint leaves , torn, coarsely chopped fresh cilantro, halibut fillet (1 1/2-to-2-inches thick ), canola oil, kosher salt and freshly ground black pepper