Recipe by Alaska Seafood Marketing Institute.
Experience a perfect blend of flavors in this Smoky Harissa Baked Wild Alaskan Sablefish Bulgur bowl. Delicately baked wild Alaskan black cod with the boldness of harissa aioli on a bed of nutty bulgur creates a gourmet, satisfying meal that's both flavorful and nourishing. Elevate your mealtime with this exquisite culinary delight!
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
SMOKY HARISSA AIOLI SAUCE
1/2 lemon, zested and juiced
2 tsp harissa seasoning
3/4 cup mayonnaise
1/2 tsp ginger powder or freshly grated
1 1/2 tsp ras el hanout
Salt and pepper, to taste
1 tbsp chopped fresh parsley
Directions
In a blender, combine the lemon zest, lemon juice, harissa, mayonnaise, grated ginger, ras el hanout, olive oil, kosher salt, and black pepper. Blend for 2-3 minutes, add chopped parsley, blend for 15 seconds. Refrigerate.
FOR THE BULGUR-BEANS:
3 cups prepared bulgur wheat (or couscous)
1 (15 oz) can of garbanzo beans, drained and rinsed
1 orange, juiced and zested
2 tbsp extra virgin olive oil
Salt and pepper, to taste
FOR THE CARROTS:
1 lb tri-color carrots, large diced slices
2 tbsp olive oil
Salt and pepper, to taste
FOR THE WILD ALASKAN BLACK COD:
4 (6 oz) wild Alaskan sablefish (black cod) fillets
1 Tbsp extra virgin olive oil
Salt, to taste
8-12 cup mixed greens
Directions
1 Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange and olive oil then season with salt and pepper.
2 Heat oven to 425° F. Toss carrots with olive oil then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and the edges are slightly charred.
3 Reduce oven temperature to 400°. Season wild Alaskan black cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish.
4 For each serving: Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tbsp of harissa aioli onto the greens. Place 1/4 of the total bulgur beans mix over the greens. Spoon 1 tbsp aioli where black cod will be placed and add black cod fillet. Place roasted carrots over the salad and around the wild Alaskan black cod. Brush black cod with a teaspoon of olive oil. Sprinkle on some of the orange zest. Drizzle on an additional 1 tbsp aioli.
Optional Garnish: Chopped fresh herbs.
Try our wild Alaskan sea salt (harvested from the Prince William Sound by fishermen!) in this recipe!
NOTE: Wild Alaskan salmon or halibut may be substituted for wild Alaskan black cod (sablefish).
Good to Know STORY
Originating in the Mediterranean, aioli is a classic sauce made with garlic, olive oil, and salt. Its name comes from "ail" (garlic) and "oli" (oil). Versatile in use, it serves as a dip, spread, or topping. Aioli is created by slowly incorporating oil into crushed garlic to form a creamy emulsion. While akin to mayonnaise, its distinctive flavor is garlic-centric. Variations abound with added ingredients, showcasing global culinary adaptations. The Smoky Harissa Aioli in this recipe adds a creative twist, blending traditional elements with unique flavors for a delicious and versatile sauce.
*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River sockeye salmon, Copper River king salmon, wild Alaskan halibut, smoked salmon and more.
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