Moroccan Spiced Halibut
It is said halibut is the steak of the fish family due to its thickness. This meaty, flaky white fish gets spiced up here in sweet and savory ways.
- 1 cinnamon stick
- 1 tsp coriander 5 mL
- 1 tsp paprika 5 mL
- 1 tsp ginger 5 mL
- 1/8 tsp cayenne pepper 0.5 mL
- 2 Tbsp canola oil 30 mL
- 4-5 ribs celery, cut on the bias
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth 125 mL
- 4 Roma tomatoes, seeded and finely chopped
- 4 halibut fillets (6 oz/170 g each)
- 4 pieces grilled flatbread
- 1. In large non-stick pan, add cinnamon stick, coriander, paprika, ginger and cayenne pepper. Toast over medium high heat until fragrant, about 30 seconds.
- 2. Add canola oil, celery and onion and cook 3-5 minutes until vegetables are softened. Stir in garlic. Add chicken broth and chopped tomatoes. Continue to cook uncovered about 8-10 minutes.
- 3. Push halibut fillets into sauce. Reduce heat, cover and simmer gently until fish is just cooked through, about 8 to 10 minutes. Serve with grilled flatbread.
1 halibut fillet with 1 cup (250 mL) vegetables
|Gras saturés||1 g|
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Slow Oil Poached Halibut Over Broccoli Rabe
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
Turmeric Rubbed Wild Halibut with Cracked Black Pepper
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