Fish with chermoula (recipe)
| Fish with chermoula (recipe) | |
|---|---|
| Name | Fish with chermoula |
| Ingredients | Saffron thread • Garlic cloves • Cumin seeds • Ground coriander • Salt • Red pepper flakes • Lemon zest • Fresh lemon juice • Cilantro • Extra virgin olive oil • Halibut fillets • Swordfish steaks • Fresh ground pepper |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.033333333 |
| Totaltime (in hours) | 0.2 |
| Keto friendliness | Keto friendly |
| Calories | 413 |
| Fat | 23.4 |
| Protein | 46.2 |
| Carbohydrate | 3.3 |
| Fiber | 0.5 |
| Net carbohydrates | 2.8 |
| Sugar | 0.6 |
| Saturated fat | 3.2 |
| Cholesterol (mg) | 70.3 |
| Sodium | 340.2 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Fish with chermoula (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Fish with chermoula (recipe) details
Recipe instructions
- FOR THE SAUCE:
- Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
- Cover tightly; let steep at least 20 minutes but preferably 2 hours.
- Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
- Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
- Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
- Set aside 3 Tablespoons of the sauce to use as a marinade.
- Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
- Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
- FOR THE FISH:
- Arrange the fish in a single layer in a nonreactive pan.
- Lightly season both sides of the fish with salt and black pepper.
- Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
- Let stand 10 minutes.
- Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
- Remove the broiler pan from the oven; preheat the broiler on high.
- Cover the broiler pan with foil; arrange the fish on the pan.
- Broil the fish until is is slightly undercooked or just done, 2 to 4 minutes per side, depending on personal taste and the thickness of the fish.
- Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
- Pass the remaining sauce at the table.
- WINE RECOMMENDATION:
- Sauvignon Blanc.
Food tags
Very Low Carbs, High Protein,
Fish with chermoula (recipe) details
Time:
Prep Time in Hours and Mins:12M
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Contributors: Prab R. Tumpati, MD
