Seared Harissa Pickerel

Preparation

1. 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.

2. 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.

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

4. 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.