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Seared Harissa Pickerel with Arugula Chermoula

Featuring: Mighty Harvest Arugula

2 tsp cumin seeds 

2 tsp coriander seeds 

1 tsp smoked paprika 

1/4 tsp dried red chili flakes 

2 cups Mighty Harvest Arugula, packed 

1 bunch parsley, stems and leaves roughly chopped 

1 bunch picked mint leaves, roughly chopped

Zest and juice of 1 lemon 

2 garlic cloves

1/2 cup + 1 tbsp olive oil

10 oz Georgian Bay Pickerel filet 

1 tsp dried harissa 

1 tbsp butter

● Toast cumin and coriander seeds in a small, dry frying pan over medium-high heat until fragrant, about 3 minutes, stirring frequently, then transfer to a spice grinder and pulse until finely ground. 

● Place ground cumin-coriander mixture into a food processor along with smoked paprika, chili flakes, arugula, parsley, mint, lemon zest and juice, and garlic and pulse a few times then, with motor running, slowly drizzle in 1/2 cup olive oil and process to a sauce-like consistency. Season chermoula to taste with salt and pepper and set aside.

● Pat filet dry with paper towel and season both sides with harissa and salt and pepper. 

● Heat a cast iron skillet over high heat and add remaining 1 tbsp olive oil. Sear seasoned filet skin side down until crisp and golden, about 4 minutes, then gently flip over and cook just until filet flakes easily, about 3 minutes. Add butter to the skillet and,once melted, use a spoon to butter-baste filet several times before transferring to a serving dish and topping with reserved chermoula. Serve immediately.

Serves 2

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