Charmoula is a flavorful condiment used in several African countries such as Morocco and Libya. There are many variations of Charmoula and this recipe focuses on an herb-heavy version that I pair with mahi mahi. I serve it with a simple but flavorful vegetable medley that adds texture, color and base flavors to the dish. This version can be on the spicy side, so you can cut the serrano pepper in half if you prefer.
Preheat a water bath to 130°F (54.4°C).
Salt and pepper the mahi mahi then sprinkle with the paprika. Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
Place all of the ingredients in a bowl and mix together.
Heat some oil in a pan over medium to medium-high heat. Add the carrots and cook until they just begin to soften. Add the onion and cook until just softened. Add the garlic, eggplant, zucchini, and red pepper and cook until tender. Stir in the lemon juice then salt and pepper to taste.
Take the mahi mahi out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.
Place some of the vegetable medley on a plate and top with the mahi mahi. Spoon the charmoula over the top. Sprinkle with the lemon zest and parsley then serve.