By Andrew Zimmern
- 4 fresh trout, cleaned, heads on…if trout are not available, try small red mullet or mackerel
- 3 cups loose pack fresh cilantro leaves
- 1 large handful fresh mint leaves
- ½ cup almonds, sliced and toasted
- 3 plump garlic cloves
- 1 small fresh hot chile, minced (I like to use serrano chiles)
- 2/3 cups extra virgin olive oil
- ½ cup raisins
- 1/2 tsp saffron mixed into 2 tbsp of water
- 1 small onion, finely minced
- 1 cup cherry tomatoes, halved
- Lime juice to taste
Place the onion, raisins, saffron and half the almonds into a large bowl and set aside.
Pulse the remaining ingredients, except the tomatoes and fish, in a food processor. Cut 2 or 3 slashes horizontally into both sides of the fish, careful to not penetrate past the spine with your knife. Then take 1/3 of the pureed mixture and rub into the fish where you made the slashes. Season the fish with salt and pepper and brush with oil.
Take the remaining 2/3 of the pulsed herb mixture and combine with the onion-raisin mixture to make the chermoula sauce for later.
Grill the fish for 4-5 minutes on each side until just cooked through, and serve with the chermoula spooned over the top. Toss the tomatoes in salt and lime juice, season with olive oil and garnish the plate.