Moroccan cuisine is a rich tapestry of flavors woven from thousands of years of Mediterranean, Spanish, and Arabic influence. Chermoula is a blend of lemon, fresh herbs, and spices that is perfect accompaniment to fish and seafood. We pair this flavorful sauce with mild and flaky tilapia fillets and a light shaved cucumber salad that fills you up without weighing you down.
Trim and thinly slice green onions. Trim cucumber and, using a peeler, shave long ribbons of cucumber. Halve grape tomatoes. Mince garlic. Zest lemon, halve, and juice one half. Stem and chop cilantro. Rinse tilapia and pat dry.
Cook the Fish
Heat a medium pan and 2 tsp. olive oil over medium-high heat. Season fish on both sides with a pinch of salt and pepper. Add fish to pan and cook 4-5 minutes on each side, until fish is firm, a golden brown crust forms, and fish reaches a minimum internal temperature of 145 degrees.
Prepare the Dressing
Whisk together lemon juice, half the honey, 2 Tbsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl.
Prepare the Chermoula Sauce
Combine tomato paste, garlic, half the green onion, chermoula seasoning blend, remaining honey, cilantro, 1 Tbsp. olive oil, and a pinch of salt and pepper in a small bowl.
Make the Salad
Add lemon zest (reserving some for garnish) tomatoes, and cucumber to bowl with dressing. Mix until vegetables are coated. Season with a pinch of salt and pepper.
Plate the Dish
Place a piece of fish in the middle of the plate. Spoon chermoula sauce over fish. Lay dressed salad next to fish and garnish with remaining lemon zest and green onion.