Alaska Rockfish Charmoula

Bright, herbaceous, and bursting with bold flavor—this Alaska Rockfish Charmoula recipe brings a taste of North Africa to your dinner table. Flaky wild Alaska rockfish is pan-seared until golden, then generously drizzled with a vibrant chermoula sauce made with cilantro, parsley, garlic, lemon, and warm spices like cumin and paprika. This quick and easy recipe is perfect for busy weeknights yet elegant enough for entertaining. Try it with wild Alaska yelloweye or lingcod for a delicious twist!
Photo and recipe courtesy of Alaska Seafood.

Pan-seared Alaska rockfish fillets drizzled with bright green chermoula sauce, garnished with fresh herbs and lemon slices, served on a white plate.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4
Ingredients
  • 4 Alaska Rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen
Chermoula Sauce
  • 1 Tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1 /2 cup extra-virgin olive oil (plus 2 Tablespoons reserved oil for cooking)
  • 1/2 cup fresh lemon juice
  • 1 cup chopped and packed cilantro leaves
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
Instructions
  1. Make the chermoula sauce Place all sauce ingredients in food processor; pulse just until almost smooth.
  2. Prepare and marinate the rockfish Rinse any ice glaze from frozen Alaska rockfish under cold water; pat dry with a paper towel. Place fillets into a non-metallic flat dish/pan; spread one tablespoon sauce onto top of each fillet; turn fillets over and spread an additional tablespoon onto second side. Let fish rest 5-10 minutes before cooking.
  3. Pan fry fish, plate and serve Heat 2 tablespoons reserved oil in large nonstick pan over medium-high heat. Cook 6-8 minutes per side for frozen rockfish or 3-5 minutes per side for fresh/thawed fish. Cook just until opaque throughout. Drizzle remaining sauce over fillets before serving.
Serving Suggestions

Pair this dish with a side of couscous, grilled vegetables, or a crisp fennel salad. The bright, lemony chermoula also complements grilled shrimp or seared scallops—perfect for your next seafood feast.
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