Halibut Tagine

"Courtesy of Margot Kravette. I found this on another website.*Not sure how much dill to add so add to your taste as Akillian24 did!"
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Ready In:




  • Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  • Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Add broth, fennel, artichoke hearts, and carrots. Bring to a boil.
  • Cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
  • Season with salt and pepper as necessary (May do up to this point in advance).
  • Preheat oven to 400. Place fish in large, oiled (may use Pam) baking dish and cover with tagine.
  • Cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone – check fish by sliding fork under it – if it starts to fall apart, then its done. Do not overcook.

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  1. Pretty good! I had some fresh halibut and fennel I wanted to use and this recipe was quite tasty! I actually used a steam oven to cook the fish, and it was great. The broth over the fish is wonderful with a light bread or drizzled over roasted red potatoes. The instructions call for dill to be added, however the ingredients didn't say how much so I just put in just a hint less than the full 8 tbls of mint.


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