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.