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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
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.
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