← Back to Search Results
roasting Moroccan
Moroccan Roasted Halibut

Photo by:
Comments: 0
 

Recipe

The classic Moroccan combination of aromatic spices and herbs with the concentrated sweetness of dried fruits—here, golden raisins—has an almost alchemical effect on simple halibut.

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1 cup diced onions (¼-inch dice)
  • 4 cloves garlic, very finely minced
  • 1 teaspoon ground cardamom
  • ¼ teaspoon crumbled saffron threads
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 1 cinnamon stick (3 inches long)
  • 2 long strips of orange zest removed with a paring knife
  • ¾ cup Basic Chicken Broth
  • Salt and freshly ground black pepper, to taste
  • ¾ cup canned chickpeas (garbanzo beans), drained and rinsed
  • ½ cup golden raisins
  • 6 ripe plum tomatoes, seeded and cut into ½-inch dice
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ cup chopped fresh mint, plus 2 tablespoons, for garnish
  • 6 halibut steaks (6 to 8 ounces each), 1½ inches thick
  • Fluffy Couscous, for serving

Directions

1. Place the olive oil, onion, and garlic in a heavy pot over low heat and cook, stirring, until the onions are very soft, 15 minutes.

2. Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper. Raise the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes. Then stir in the chickpeas, raisins, and tomatoes. Add the parsley and the ¼ cup mint and simmer, partially covered, shaking the pan occasionally; for 15 minutes.

3. Meanwhile, preheat the oven to 400°F.

4. Remove the cinnamon stick and the orange zest from the vegetable mixture. Place the cooked vegetables in a 13 × 9-inch baking dish and arrange the halibut steaks on top. Spoon some of the vegetable liquid over the fish. Bake until the fish is cooked through and flakes easily when tested with a fork, 15 minutes.

5. Serve the fish and vegetables over couscous and sprinkle with the remaining 2 tablespoons chopped mint.


© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 6oz halibut steaks, 1/8 teaspoon of added salt per serving, but does not include Basic Chicken Stock or Fluffy Couscous. For nutritional information on Basic Chicken Stock or Fluffy Couscous, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

461kcal (23%)
159mg (16%)
24mg (39%)
155mcg RAE (5%)
1417mg
218mg
50g
10g
4g
24g
73mg (24%)
512mg (21%)
2g (12%)
18g (27%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
new-american-table New American Table
by Marcus Samuelsson
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?