An over-the-top, flavor-forward, grilled meal is what’s on tap in this episode of the chef’s pantry. Anna welcomes Michelin star chef and owner of one of the hottest reservations in Salem Aaron Chambers to the show. They start with an authentic baba ghanoush with a rich, creamy and packed with robust smokey flavor that begins with cooking fresh eggplant on the grill. It’s seasoned simply and served with fresh sour dough bread toast. Then he shows you his secret to preparing a grilled stripper collar, a piece of fish often overlooked but Chef Chambers says offers unexpected flavor. He pairs that with blanched broccoli rabe smothered in a marinate of Calabrian chili, garlic and a lot of exotic spice. The dish is served up family style, but not without a chef’s schmear of chermoula, his favorite sauce to serve fish. It’s made with fresh cilantro, parsley, garlic, ginger, and spice, all muddled together with olive oil. Then drizzled on the plate for a show-stopping meal.
INGREDIENTS:
- 2 collars from large fish such as striped bass
- 3 tablespoons olive oil
- ¼ tsp urfa pepper
- ¼ tsp Aleppo pepper
- ¼ tsp sumac
- ⅛ tsp coriander (toasted corse ground)
- ⅛ tsp cumin (toasted coarser ground)
- ⅛ fennel seed (toasted coarser ground)
- 2 lemons
- Salt to taste
- Maldon salt to finish
STAY IN THE KNOW
 |
Watch NBC10 Boston news for free, 24/7, wherever you are. |
 |
Get Boston local news, weather forecasts, lifestyle and entertainment stories to your inbox. Sign up for NBC Boston’s newsletters. |
PREPARATION:
- Cut the lemons in half crosswise brush with oil and grill.
- Drizzle oil over collars and season with salt and spices
- Arrange the collar's skin side up in one layer so they don't touch. Grill over high heat with the grill cover open until charred a little, about 5 minutes or so. Turn and do the same to the other side.
- Finish with Maldon salt
- Serve warm with grilled lemon
Get top local stories in Boston delivered to you every morning. Sign up for NBC Boston's News Headlines newsletter.
For the Chermoula:
INGREDIENTS:
- 1 cup fresh parsley, ends trimmed
- 1 cup fresh cilantro, ends trimmed
- 1 to 2 cloves garlic
- ½ inch ginger (peeled and smashed)
- ½ cumin (toasted and coarse ground)
- 1 tsp coriander (toasted and coarse ground)
- 1 tsp aleppo
- ½ teaspoon paprika
- Salt
- 1 lemon zest
- ¾ cup olive oil
PREPARATION:
- In a blender, add the herbs, garlic and ginger plus until finely chopped.
- Start the blender while it is running, add the spices, lemon zest and drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
- Taste and adjust seasoning to your liking.
