Walnut Chermoula Tilapia

I’ve been making a lot of “components” lately– you only have to check the homepage to see what I mean: lots of confit, tahini sauce, roasted tomato spread, and for the first time, Chermoula. It’s a North African condiment (you know I couldn’t just stop at harissa) that contains cumin, lemon, herbs– and in my little known section of the Sahara– walnuts.

It reminds you a little of pesto or tapenade– it’s a base that is easy to make and customize. The walnuts made it thicker than I was expecting, but that actually worked in my favor– if you add it too the meat too early, it’ll burn, as I was about to find out– so instead, add it after everything is seared.

You can pair Chermoula with a huge array of different sides– just this week, I’ve eaten it with couscous, on chicken, with bread…so this time I sautéed mushrooms, artichoke, olives, garlic confit and arugula. You can’t beat either one, really.

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Let’s cook.

You’ll need:

2-4 Tilapia Filets

3 Cups Arugula

2 Cups Roasted Walnuts

2 Cups Mushrooms, sliced thinly

1 Cup Artichoke Hearts, sliced thinly

1 Cup Parley, chopped

1/2 Cup Mint, chopped

1 Lemon, juiced and zested

1/2 Cup Olive Oil

2 Tbs Black Olives, diced

2 Tbs Garlic Confit

1 Tbs Coriander & Cumin Seeds, toasted

1 Guajillo Chili, soaked and seeded

1 Tsp Pomegranate Molasses

Salt and Pepper to taste

  1. Season Tilapia with salt, then cover and transfer to the refrigerator.
  2. Combine walnuts, parsley, mint, lemon juice, guajillo chili, toasted coriander and cumin seeds, salt, and pepper in a food processor, and pulse. Once a paste begins to form, add olive until you reach your desired consistency. Set aside.
  3. Remove tilapia from the fridge, and preheat the oven to 425. Add to a pan with confit garlic, and place directly into the oven. Coat with chermoula once the fish is turns white on the surface, then bake for roughly 3-5 minutes. Set aside.
  4. Sauté mushrooms in a large pan until browned, season with salt, and allow the excess water to evaporate. Add remaining garlic confit, olives, and arugula. Remove from the heat when the greens wilt.
  5. Plate and serve with pomegranate molasses (to taste).

Done.

 

 

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