1. To make chermoula sauce, pulse herbs, garlic, lemon juice, spices, and 1 teaspoon salt in a food processor until finely chopped, about 15 times, scraping down bowl as needed. With machine running, add olive oil and process until just combined. Transfer to a bowl, cover, and set aside until ready to serve.

2. Heat grill to medium-high for 10 minutes, then clean and generously oil grates. Pat fish dry, rub both sides with vegetable oil, and season with salt and pepper.

3. Transfer fish to grill and cook, uncovered, until first side is well marked, 3 to 5 minutes. Using a thin metal spatula, carefully flip steaks and continue to cook until second side is well marked and center is fully opaque, about 4 more minutes. Transfer to a clean platter and serve with chermoula sauce.

Source: Hannaford fresh Magazine, July - August 2020