Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

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.

Moroccan Spiced Halibut


  • 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.


4 servings

serving size

1 halibut fillet with 1 cup (250 mL) vegetables

nutritional analysis

Per Serving

Total Fat11 g
Saturated Fat1 g
Cholesterol55 mg
Carbohydrates14 g
Fiber4 g
Protein38 g
Sodium170 mg