Jalapeno Chermoula Penne And Flaked Fish
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
57
Spice
41
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Basil (fresh)1 cup
Cilantro (packed fresh)1 cup
Mint (fresh)2 cloves
Garlic (grated or chopped)1
Salt680 g
Cod450 g
PenneDirections:
1
Place the basil, cilantro, mint, jalapenos, garlic, shallots, lime juice, olive oil and some salt and pepper in the food processor
2
Pulse to finely chop and combine the sauce; it should resemble a loose pesto
3
Store in an airtight container
4
To serve, preheat the broiler and bring a large pot of water to a boil
5
Brush the fish with oil and sprinkle with the seafood seasoning
6
Broil until opaque and brown at edges
7
Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water before draining
8
Toss the pasta with half of the starchy water, the sauce and half of the flaked cooked fish
9
Taste to adjust the seasoning, and add more of the pasta water if the pasta is dry
10
Serve the pasta in shallow bowls topped with the remaining fish and some almonds