Primary Ingredients
2 cloves garlic, minced
1⁄2 teaspoon toasted cumin
1 teaspoon sweet paprika
1⁄2 teaspoon coriander
Pinch of cayenne
1⁄4 cup extra virgin olive oil
Juice of 1⁄2 lemon
Salt & pepper
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
4–5 ounce filets of sea bass
Half of a 14.5 ounce can of chickpeas
Salt
Canola oil
Primary Technique
- Combine the first 6 ingredients together in a bowl, setting aside 1⁄4 of it for the fish marinade.
- Add the marinade to the fish, cover and let marinate for a few hours before cooking.
- For the remaining 3⁄4 of marinade, make the chermoula sauce by adding the chopped cilantro and parsley along with the lemon juice.
- Add salt and pepper to taste and set aside.
- Grill or sauté fish over medium-high heat until golden brown, about 10 minutes per side for medium to well-done.
- Drain half can of canned chickpeas well in a towel. Heat oil to 350 ̊F in a pan and fry chickpeas until dark, golden brown. Remove from oil, drain, and season with salt.
Yam Puree Ingredients
2 garnet yams, peeled and cubed small
1 yellow onion, diced small
1⁄2 bunch cilantro stems
1⁄4 cup extra virgin olive oil
Yam Puree Technique
- Add 1⁄4 cup olive oil and onions to a pan and sauté until caramelized.
- Add yams to a pot and cover with enough water to submerge yam. Bring to a boil and reduce heat to medium and cook for 10-12 minutes or until yams are tender.
- Add cilantro stems and cook an additional 2 minutes. Drain the yams and cilantro stems and puree in a
blender with the caramelized onions, slowly adding in the extra virgin olive oil. - Puree until smooth and add salt and pepper to taste.
- Place the yam puree on a plate and top with a fish filet and the herb-Chermoula sauce. Garnish with crispy chickpeas and serve with your favorite greens.
