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Seremoni 2026

Harissa Grilled Black Cod with Tzatziki & Fennel Herb Salad

Recipes

Harissa Grilled Black Cod with Tzatziki & Fennel Herb Salad

April 2nd, 2026

Alejandro Silva

This dish leans on bold spice and fresh contrast. Harissa-coated Seremoni Grade Black Cod is grilled until tender, then finished with a warm harissa butter for extra depth. Cool, garlicky tzatziki balances the heat, while a crisp fennel and herb salad adds brightness and texture. It’s a clean, well-rounded plate, perfect for summer.

Ingredients

Harissa Black Cod

  • 2 Seremoni Grade Black Cod fillets, 6 oz each
  • 2 oz harissa paste
  • Neutral oil

Tzatziki

  • 11 oz Greek yogurt
  • 2 oz cucumber, grated and squeezed dry
  • 0.5 oz dill, finely chopped
  • 0.5 oz chives, finely chopped
  • 4 garlic cloves, microplaned
  • Zest of 2 lemons
  • 1.5 oz lemon juice
  • 1 tsp kosher salt
  • Black pepper to taste

Fennel & Herb Salad

  • 1 fennel bulb, shaved thin
  • 3 radishes, shaved thin
  • 6 oz heirloom cherry tomatoes, quartered
  • 2 oz parsley stems
  • 1 oz fennel fronds

Parsley Avocado Oil

  • 1 oz parsley
  • 4 oz avocado oil

Harissa Butter

  • 2 oz harissa paste
  • 1 oz unsalted butter




    Instructions

  • For the tzatziki, grate the cucumber and squeeze out any excess liquid.

  • Combine yogurt, cucumber, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper in a bowl. Mix until fully incorporated.

  • Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.

  • For the salad, use a mandolin to shave fennel and radishes thin.

  • Place in a bowl with tomatoes, parsley stems, and fennel fronds. Toss lightly and reserve refrigerated until plating.

  • Next, blend parsley and avocado oil on high speed until fully emulsified. Line a strainer with a coffee filter and strain the oil.

  • Allow oil to strain for about 1 hour until bright green. Reserve refrigerated.

  • For the black cod, pat the fish dry and coat lightly with harissa paste.

  • Preheat grill to high heat and oil grill grates. Place fish skin side down and grill 2–3 minutes. Flip and cook another 3–4 minutes until just cooked through.

  • For the harissa butter, warm harissa paste in a small saucepan over medium heat.

  • Whisk in butter until a glossy sauce forms. Keep it warm until you're ready to plate.

  • To serve, spread tzatziki across the bottom of a bowl or plate and place grilled harissa black cod on top. Spoon the harissa butter over the fish. Toss fennel salad with the parsley oil dressing. Place salad beside the fish and finish with fennel fronds and cracked black pepper.