No. 133Recipe Card Posted on 6 Comments

Pan Seared Fish with Chermoula Sauce

Join Bijouxs in the kitchen on the road to Morocco, paved with brilliant colors and exotic spices. Chermoula Sauce, a North African sauce that is brilliantly red with spices and herbs, and made-in-a-minute to spice up the everyday, a little piece of jewelry for the kitchen.

Chermoula Sauce is a staple in the Bijouxs kitchen, its lovely red hue and colorful flavors brighten up simple, everyday dishes. Perfectly paired with any white fish such as tilapia (pictured here), halibut or snapper, or toss the sauce with green beans or roasted potatoes for a sassy vegetable side, shirr a teaspoon of the sauce into scrambled eggs, or brush onto meats and seafood, then grill, “shrimp on the barbie” with Chermoula Sauce.

This vibrant North African jewel of a sauce (think of a salsa) is a perfect example of the wonderful alchemy in the kitchen, mixing familiar ingredients, such as paprika, garlic, citrus and herbs, together in a new way and creating change-up flavors for everyday favorites. A quick pulse in the food processor or by hand in a mortar and pestle, and this recipe will yield about a 1 cup of Chermoula Sauce (really, it is more like a paste) enough to sauce fish for 6, plus a little extra for later.

Preparing your own sauces and condiments, all part of the Bijouxs Basics, is both a healthy and very cost effective choice. I am like everyone facing the challenges today of keeping food costs within budget and still trying to maintain a healthy diet! This quick, weeknight meal included a tilapia fillet that came in at under three dollars, served with Chermoula pan sauce, couscous and salad; a meal that is healthy and certainly less costly than dining out (and dare I say more tasty) another reason to get your Bijouxs Basics going in the kitchen.

Chermoula Sauce, a little simple kitchen alchemy from Bijouxs.

P.S. I hope you are all enjoying the new look of Bijouxs! As with all things new, we are still working on some little things, so stay tuned more to come. Thank you all for being a part of Bijouxs!

P.S.S. A reader just emailed me about the Hungarian Paprika – this used to be very easy to find in most markets – look for it in tins one brand is Pride of Szeged available at Cost Plus Markets and use the sweet if you can find it- if not don’t worry just use regular sweet paprika, but make sure it’s fresh for best results.

As always, enjoy. B

6 thoughts on “Pan Seared Fish with Chermoula Sauce

  1. that sauce is absolutely gorgeous!

    1. Hello Valentina! The sauce is such a dreamy hue and tastes magical. Thank you!

  2. I call this skillet travel! GREG

    1. Yes, a flying skillet ride! Thanks Greg!

  3. I made this tonight for my brother and I (we’re in college). He was really impressed with how healthy and tasty it was! I can’t wait to try this sauce on other meats too.

    1. Yay! Caroline, this is so cool that you are cooking in college and focusing on healthy eating! I began cooking in my tiny little apartment, all you need are the Bijouxs Basics and you can create very delicious meals. Enjoy!

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