Halibut Tagine Recipes

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HALIBUT TAGINE



Halibut Tagine image

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!

Provided by Oolala

Categories     Halibut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 lemon, halved
1/2 cup olive oil
1 lb onion, chopped
8 large garlic cloves, chopped
3 tablespoons grated lemon peel
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons fresh parsley, chopped
dill, to taste
8 tablespoons of fresh mint, chopped
3 lbs halibut
4 cups vegetable broth or 4 cups chicken broth
6 medium artichoke hearts
3 fresh fennel bulbs, trimmed, quartered vertically
5 large carrots, peeled, cut into 1 inch lengths

Steps:

  • 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.

Nutrition Facts : Calories 479.4, Fat 19.1, SaturatedFat 2.8, Cholesterol 55.7, Sodium 879.3, Carbohydrate 37.5, Fiber 11.6, Sugar 7.2, Protein 43

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES



Moroccan Fish Tagine with Peppers and Olives image

Categories     Fish     Herb     Olive     Tomato     Bake     Marinate     Spice     Saffron     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

  • Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
  • Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
  • Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
  • Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

FISH TAGINE WITH TOMATOES, CAPERS, AND CINNAMON



Fish Tagine with Tomatoes, Capers, and Cinnamon image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Tomato     Sauté     Low Carb     Quick & Easy     Low Cal     Halibut     Healthy     Cinnamon     Capers     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

3/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 (15-ounce) can stewed tomatoes, chopped
1 1/2 tablespoons drained capers
1/2 teaspoon cinnamon
4 (6-ounce) pieces hake or halibut fillet (about 1-inch-thick)

Steps:

  • Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
  • Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.

MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS



Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons image

This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 17

2 teaspoons cumin seeds
3 cloves garlic
1 teaspoon coarse salt
1 tablespoon sweet paprika
1 1/2 teaspoons crushed hot red pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges Preserved Lemons for Moroccan Fish Tagine, rinsed, pulp and peel separated
3 tablespoons fruity extra-virgin olive oil
1 pound monkfish fillet or thick slabs of halibut
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
1 pound red ripe tomatoes, peeled and thinly sliced
1 small green bell pepper, sliced into very thin rounds
2 dozen Moroccan red or picholine olives, rinsed and pitted
2 dried bay leaves, preferably Turkish
Sprigs fresh cilantro, for garnish

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
  • Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
  • Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
  • Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
  • Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
  • Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.

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