Cookstr.com

Moroccan Roasted Halibut

Updated February 23, 2016
(1 Votes)

0 Comments

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.

Cooking Methodroasting

CostSplurge

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, healthy, kosher, lactose-free, low calorie, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealdinner

Moodfestive

Taste and Texturegarlicky, herby, juicy, spiced, tangy, tart

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

Instructions

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.

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.

Meanwhile, preheat the oven to 400°F.

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.

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

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password