Baked Chermoula Steelhead Royale

Ingredients

• 2lb 1 Steelhead filet deboned

• 1 lbs. fresh medium shrimp

• 2 tbsp olive oil

• salt and pepper

Chermoula Sauce:

• 1 large clove garlic (pressed)

• 1 large handful of parsley (finely chopped)

• 1 large handful of cilantro (finely chopped)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tbsp Harissa

• 1 tsp Chermoula

• 1 tbsp water

• 3-4 Saffron threads

Vermicelli Filling

• 6 oz. Chinese vermicelli (bean thread or rice vermicelli)

• 1 tablespoon Harissa (or to taste)

• 1 teaspoon Chermoula

• tomato sauce (recipe above)

• reserved liquids from cooking the seafood

Method

Make the Chermoula Sauce

1. In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.

2. Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.

3. Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.

Cook the shrimp and vermicelli

1. Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.

2. Boil some hot water and cook noodles to package directions.

3. Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.

4. Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.

Chermoula Steak Bites

Ingredients

• 1 lb ribeye steak cut into square pieces

• 1 tbsp extra virgin olive oil

• 1 tsp Kefta Rub

• 1/4 leek

• 1 garlic clove

• 1 tsp Buckwheat honey

• 1/4 cup water

• 2-4 tbsp Chermoula

• 1 head of romaine lettuce

• Salt to taste

Method

1. In a bowl add a little bit of olive oil, the Kefta Rub and the meat pieces. Rub well until all the meat is coated and let rest for 1-2 hours in the fridge or overnight if possible.

2. In a hot sizzling pan add the olive oil then immediately toss in the meat. Cook for few minutes until it is nicely cooked to medium and starts to char, then remove the meat.

3. Reduced the heat to med-low and add the leeks and the garlic to the pan, and cook leeks for about a minute or until softened, making sure to stir regularly to avoid burning.

4. Increase the heat to medium and add the water to create a reduction. Turn off the heat and add the honey while stirring, add the meat back in and glaze/coat the meat with the sauce.

5. On a serving platter present the meat in the middle with a dollop of the Chermoula next to the lettuce boats. Assemble the lettuce wraps by adding in some Chermoula and steak.

Chermoula Fava Beans

Ingredients

• 1/2lb Fava Beans (shelled)

• 4 Tbsp Chermoula

• 1/2 Preserved Lemon (pulp removed)

• 2-3 Tbsp Olive Oil

• Salt to taste

Method

In a medium saucepan boil shelled beans, uncovered until tender, about 10 mins. Strain and while hot, toss the beans in Chermoula with olive oil and Preserved Lemons. Serve warm or at room temp.

Octopus Sandwich

Ingredients

• 3 Octopus Tentacles (precooked)

• 1 Crusty Bread (we love a good French baguette!)

• 1 tsp Urfa Biber

• 1 tsp Moruno Rub

• 2 tbls Chermoula

• 3 tbls Extra Virgin Olive Oil

• 1 tbls Mayonnaise

• Onion (thinly sliced), Arugula, Parsley (optional)

Method

1. Sauté octopus 3-5 mins until seared on each side.

2. Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.

3. Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.

4. Add octopus and any of your preferred greens. We like to add raw onions and parsley.

Grilled Whole Branzino & Chermoula

• 3 Whole Branzino

• 2 Tbls Chermoula

• 1 Tbls Harissa

• 2 Tbls Olive Oil

• 1 Tbls Water

• 1 Tsp Sea Salt

• 1/2 cup Cilantro

• 1/2 cup Parsley

• Lemon (to taste)

  Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Chermoula Asparagus with Carmelized Onions

Ingredients

• 1lb asparagus
• 1 medium yellow onion
• 2 cloves of garlic
• 2 Tbsp Villa Jerada Chermoula
• 3 Tbsp extra Virgin olive Oil
• Half of a lemon
• Salt to taste

Method

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelize, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.