Moroccan Fish Chermoula

With Shaved Cucumber Salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Green Onions
  • 3 Persian Cucumber
  • 6 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • 1 Lemon
  • 5 Cilantro Sprigs
  • Info
    2 Tilapia Fillets
  • 1½ oz. Honey
  • 1 tsp. Tomato Paste
  • 1 Tbsp. Home Chef Chermoula Seasoning Blend
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Cook the Fish

    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.

  • Step 3 - Prepare the Dressing

    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.

  • Step 4 - Prepare the Chermoula Sauce

    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.

  • Step 5 - Make the Salad

    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.

  • Step 6 - Plate the Dish

    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.