Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad - Riverence Provisions

Name: Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad - Riverence Provisions
Ingredients: ¾ teaspoon coriander seeds; ¾ teaspoon cumin seeds; 2 garlic cloves; ¼ teaspoon lemon zest, finely grated; ¼ cup fresh lemon juice; 1 teaspoon smoked paprika; ¾ teaspoon kosher salt; ¼ teaspoon crushed red pepper flakes; 1 cup (packed) cilantro leaves with tender stems; 1 cup (packed) parsley leaves; ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish; ¾ cup extra virgin live oil; 2 Riverence Steelhead Trout Fillets, thawed and patted dry; 2 tablespoons chermoula seasoning; Sea salt; cracked black pepper; ¼ cup extra virgin olive oil; 1 15-oz. can lentils, drained and rinsed; 4 heirloom tomatoes, sliced; 1 Lebanese or English cucumber, thinly sliced; 1 cup mint leaves, coarsely chopped; Lemon wedges to serve

riverence.com

Used in Moroccan and Tunisian cooking, chermoula can be used as a sauce, a marinade or omit the oil and use as a dry rub. All options delicious with fish!

View full recipe on riverence.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at riverence.com.

Share this recipe:

Cooking tools: