North African Spiced Alaska Halibut Recipes

NORI DUSTED ALASKA HALIBUT

Nori Dusted Alaska Halibut image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

4 each Alaska halibut, skinless 4oz fillets
4 each Nori, sheets 7"x 8"
1 tsp Pepper, black, ground
1 Tbsp Oil, vegetable
1/2 cup Thai sweet chili sauce
1 fl oz Soy Sauce, low sodium
1/4 cup Honey
1/4 cup Vinegar, rice wine
1 cup Cabbage, red, shredded
1 cup Cabbage, green, shredded
1 cup Carrots, matchstick
1/4 cup Cilantro, fresh, leaves
1 Tbsp Sesame seeds
3 cups Sushi Rice, brown, cooked

Steps:

1. Preheat large saute pan over medium-high heat.
2. Place nori and pepper into spice grinder until well ground.
3. Thoroughly cover fillets with nori mixture.
4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked.
5. Reserve fillets for slicing.
6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half.
7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well.
8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce.

HALIBUT IN SPICED COURT BOUILLON

Halibut in Spiced Court Bouillon image

Categories Fish Poach Quick & Easy Halibut Gourmet

Yield Serves 2

Number Of Ingredients 13

Ingredients

3/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 teaspoons ground coriander seeds
1 teaspoon black pepper
a pinch ground cloves
1 teaspoon salt
1 tablespoon olive oil
two 6-ounce pieces halibut fillet
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
Garnish: lemon wedges

Steps:

In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

NORTH AFRICAN SPICED SHRIMP

North African Spiced Shrimp image

Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP!

Provided by Busters friend

Categories Moroccan

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons coriander, ground
1 teaspoon pepper, Aleppo (1-2 dried red chili peppers OK too)
1 teaspoon cumin, ground
1/2 teaspoon ginger, ground
1/4 teaspoon turmeric, ground
1/4 cup extra virgin olive oil
2 lbs shrimp, peeled (16/lb if possible)
1 lime, juiced
1/4 teaspoon kosher salt

Steps:

Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl.
Add 2 tablespoons of the oil; stir to combine.
Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade.
Cook until browned and opaque throughout, about 2 minutes per side.
Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.

Nutrition Facts : Calories 706.5, Fat 32.3, SaturatedFat 5.1, Cholesterol 883.5, Sodium 1236.7, Carbohydrate 5.2, Fiber 1.4, Sugar 0.6, Protein 95.3

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