Chermoula Marinated Fish Sandwich* Recipe

Make the chermoula

In a blender or food processor combine cilantro, parsley, garlic, ground cumin, ground coriander, smoked paprika, lemon juice, olive oil, sea salt, and black pepper. Blend until a coarse, slightly saucy paste forms (stop and scrape down sides as needed). The texture should cling to the fish but still be a little rustic.

Marinate the fish

Pat fish fillets dry with paper towels, then place in a shallow dish or resealable bag. Spoon the chermoula over both sides of the fillets, coating evenly. Cover and refrigerate for 20–45 minutes (up to 1 hour for more flavor). Do not marinate much longer for delicate fish to avoid texture breakdown.

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add fillets presentation-side down (skin-side down if skin on). Cook 3–4 minutes without moving until a golden crust forms, then flip carefully and cook 2–4 more minutes until fish flakes easily and reaches an internal temperature of 130–140°F (54–60°C) depending on preference. For grill: preheat to medium-high, oil grates, and grill 3–5 minutes per side. Transfer cooked fillets to a plate and let rest 2–3 minutes.

Combine mayonnaise, Dijon mustard, chopped cornichons, chopped capers, finely minced shallot, lemon juice, minced dill or chives, black pepper, and salt in a small bowl. Stir until smooth and taste; adjust salt, pepper, or lemon juice as needed. Cover and refrigerate while you finish the rest of the sandwich components. Sauce will keep well for 2–3 days refrigerated.

Prepare buns and produce: split rolls/buns and spread softened butter on cut sides. Toast buttered sides in a skillet over medium heat for 1–2 minutes until golden, or toast under a broiler for 1–2 minutes watching carefully. Lay toasted halves on a work surface.

Season tomato and avocado: slice the Waimea tomato and the avocado. Lightly sprinkle tomato and avocado slices with the reserved salt and black pepper.

Assemble sandwiches: On the bottom half of each toasted roll spread about 1 tablespoon of the house-made tartar sauce. Place 1–2 butter lettuce leaves on top, then arrange a portion of the chermoula fish (about 4 oz cooked fish per sandwich). Top the fish with 2–3 tomato slices and several avocado slices. Add an extra dollop (about 1 tablespoon) of tartar on the top bun if desired. Close the sandwich and press gently.

Finish and serve: If desired, cut sandwiches in half on a slight diagonal. Serve immediately with lemon wedges to squeeze over the fish and extra tartar sauce on the side.