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.
1 halibut fillet with 1 cup (250 mL) vegetables
|Gras saturés||1 g|
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