To give the most delicate white fish an oriental character, cook to her spicy sauce of inmula, traditional for cuisines of the Maghreb countries. The composition of the Cormula may vary by region, but the basic ingredients remain unchanged in it: vegetable oil, zira, garlic, salt, lemon juice and herbs. Besides that This sauce can be watered already finished dish, it is often used and as an excellent marinade. Grill thick a piece of halibut fillet and season with fragrant ink. Get fish – пальчики оближешь! 
AT ремя: 1 час. 20 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Fried white fish
- 1 kg. halibut fillet (4-5 cm thick)
- Rapeseed oil
Chermula
- A pinch of saffron
- 1/4 Art. hot water
- 1 tbsp. l rapeseed oil
- 3 garlic cloves, finely chopped
- 1 tsp ground pepper ancho
- 1 tsp ground coriander
- 1 tsp ground zira
- 0.5 tsp chili de arbol
- 1/4 Art. olive oil
- 1 tsp finely grated lemon zest
- Juice 1 Lemon
- 2 grilled red bell peppers, peeled peel and seed and chopped
- 2 ripe bovine heart tomatoes, peeled and diced
- 20 fresh mint leaves, torn
- 3 tbsp. l coarsely chopped cilantro
Recipes with similar ingredients: halibut, saffron, anchovy pepper, coriander, cumin, pepper de arbol, sweet pepper, tomatoes, mint, cilantro
Recipe preparation:
- Chermula: pour hot water into a small bowl and put saffron. Soak for 10 minutes to open. Вin a small saucepan over medium heat, heat rapeseed oil. Add garlic and fry for 30 seconds. Then add ancho, coriander, zira and chili de arbol and cook another 1 minute. Put saffron in a saucepan with water. Remove from heat.
- In a medium-sized bowl, mix olive oil, lemon zest and juice, and toasted garlic with saffron. Then intervene bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and leave at room temperature for at least 30 minutes, or refrigerate overnight. Before serving, remove from refrigerator so that the ink is at room temperature.
- Grilled white fish: light the charcoal grill to moderate intense direct heat. Lubricate halibut fillet on both sides. with rapeseed oil, salt and pepper. Fry the fish for 10 minutes with each side, until golden brown and slightly charred.
- Gently transfer halibut to the dish and pour immediately Chermulov. Leave on for 5 minutes, then serve.
