Recipe by keeney
This recipe comes from Sheila Lukins "Celebrate!". The list of ingredients looks long, but it is a very easy dish to prepare, and the outcome is outstanding! I used Orange Roughy instead of the Halibut. Used four large fillets, and the amount of sauce was perfect. I added a few extra chickpeas and raisins. The family doesn't like mint, so I left it out, and I didn't have fresh parsley, so used about 2 T. dried. For a side dish, I made couscous with chicken broth, and added some toasted almonds. The table was set with a rich colored table cloth, candles and a lot of old brass. Dimmed the lights and had one romantic dinner! A definite do again.
- 1⁄3 cup extra virgin olive oil
- 1 cup diced onion (1/4 inch dice)
- 4 cloves garlic, very finely minced
- 1 teaspoon ground cardamom
- 1⁄4 teaspoon crumbled saffron thread
- 1⁄4 cup fresh lemon juice (from 2 lemons)
- 1 cinnamon stick (3 inches long)
- 2 pieces orange zest, long strips,removed with a paring knife
- 3⁄4 cup chicken broth
- salt & freshly ground black pepper
- 3⁄4 cup canned chick-peas, drained and rinsed (garbanzo beans)
- 1⁄2 cup golden raisin
- 6 ripe plum tomatoes, seeded and cut into 1/2 inch dice
- 1⁄4 cup fresh parsley
- 1⁄4 cup chopped of fresh mint, plus
- 2 tablespoons of fresh mint, for garnish
- 6 halibut steaks, 1 1/2 inches thick (6-8 oz. each)
Directions See How It's Made
- Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until 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 1/4 cup mint and simmer, partially covered, for 15 minutes.
- Preheat the oven to 400 degrees F.
- Remove the cinnamon stick and the orange zest from the vegetable mixture.
- Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
- Spoon some of the vegetable liquid over the fish.
- Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
- (I baked mine about 10 minutes longer.).
- Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.