Moroccan Roasted Halibut
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 78.78 ml extra virgin olive oil
- 236.59 ml diced onion (1/4 inch dice)
- 4 clove garlic, very finely minced
- 4.92 ml ground cardamom
- 1.23 ml crumbled saffron thread
- 59.14 ml fresh lemon juice (from 2 lemons)
- 1 cinnamon stick (3 inches long)
- 2 piece orange zest, long strips,removed with a paring knife
- 177.44 ml chicken broth
- salt & freshly ground black pepper
- 177.44 ml canned chick-peas, drained and rinsed (garbanzo beans)
- 118.29 ml golden raisin
- 6 ripe plum tomatoes, seeded and cut into 1/2 inch dice
- 59.14 ml fresh parsley
- 59.14 ml chopped of fresh mint, plus
- 29.58 ml of fresh mint, for garnish
- 6 halibut steaks, 1 1/2 inches thick (6-8 oz. each)
directions
- 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.
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RECIPE SUBMITTED BY
keeneyfb
Canada