The marine ecosystem where I live is severely threatened by the invasive lionfish. Eating the lionfish is one of the ways to help conservation efforts and I have been really excited to find a supplier and start cooking! You can read more about the impact of lionfish here . This Chermoula lionfish is a really simple and delicious way to enjoy lionfish or any fish! The chermoula is a North African sauce with lots of spices and perfect for this delicious white fish.
[ingredients title=”Ingredients”]
- 1 lb lionfish, cleaned
- 1/2 cup fresh parsley, finely chopped
- 1 Tbsp fine thyme leaves
- 1/4 cup fresh cilantro or chadon beni, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp paprika (I used smoked)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/3 cup olive oil
- salt to taste
- Onion and Sweet pepper slices for roasting
[/ingredients]
[directions title=”Directions”]
- Mix all ingredients to make chermoula (can pound them in mortar and pestle to release flavours, but not necessary)
- Cut diagonal slashes into fish and rub half of chermoula into fish, let marinate in fridge for 1-2 hours
- Preheat oven to 375F
- Rub slices of onion and sweet pepper lightly with a little chermoula and arrange with fish on baking tray.
- Bake for 15-20 minutes uncovered until fish is tender and flaky (or reaches an internal temp of 145F)
- Serve with reserved, Chermoula sauce.
[/directions]
