This recipe features the classic Morrocan chermoula sauce that tastes great on chicken, ﬁsh and lamb. If you don’t want to grill it, you can cook this dish in the oven. Put the ﬁsh in a greased baking dish, top with chermoula, cover with aluminum foil, and bake in a 425°F (220°C) oven for 20 to 25 minutes, or until cooked through.
4 6 ounce tuna steaks (also wonderful with halibut)
1 tsp Better than Bullion No Chicken Base
1 teaspoon cumin seeds
1 teaspoon coriander seeds 1 teaspoon smoked paprika
1 teaspoon sea salt 1/2 cup cilantro
1/2 cup Italian parsley
1/4 cup fresh mint leaves
4 cloves garlic
1 lemon, juiced and zested
1/3 cup extra-virgin olive oil
4 tuna (or halibut) steaks, 6 ounces each
For the Chermoula Sauce
Toast the coriander and cumin seeds in a dry small skillet, stirring occasionally, until very fragrant, about 2 minutes. Let cool, then place in blender and purée along with the garlic, oil, lemon zest, lemon juice, smoked paprika and salt and blend until very smooth.
Then add the cilantro, parsley, and mint and pulse to until combined but mixture has texture.
For the Tuna
Marinade the tuna lightly in olive oil and balsamic for 20 minutes, then grill, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare. Should be slightly pink in the center when done.
For the Mashed Yams
Peel 2-3 yams and cut lengwise into quarters then into about 1/4 inch slices. Place in pot with water just below the top of the yams. Add salt and pepper to taste, along with 2 tablespoons butter & 1 1/2 teaspoon “Better then Bullion” No Chicken Paste. Cook till water is gone and yams are soft, about 20 minutes, on medium, then mash.
Place mashed yams on warmed plate and smear to just the size of the fish. Place fish on top and press into mashed yams. Top with chermoula sauce.
Suggestion: Serve with steamed broccoli, cauliflower and carrots.