North African Spiced Halibut Recipes

ITALIAN HALIBUT

Steps:

• Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
• Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
• Remove from heat and serve halibut with fresh vegetables and a starch of choice.

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
• In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

HALIBUT IN SPICED COURT BOUILLON

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.

SPICY HALIBUT

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

NORTH AFRICAN-SPICED HALIBUT

Steps:

• 1.Preheat the oven to 350 degrees. 2.Assemble the halibut marinade: in a bowl large enough to accommodate the halibut, mix together the olive oil, garlic, lemon juice, salt and spices. Taste, adding more salt if desired. Add the halibut, spooning the marinade over the top. Marinate at room temperature for ~30 minutes (the marinade has citrus, so you don't want to over-marinate for fear of mushy fish). 3.When the fish has marinated, transfer it into a baking dish. Scrape out any remaining spice paste from the marinade dish, and spread thickly on top of the fillets. Bake until the fish is done and flakes easily, 25-30 minutes. 4. While the halibut is baking, prepare the vegetable couscous. Heat a large pot over a high heat. Add 1 tablespoon of the olive oil, then add the fennel and cauliflower. Sprinkle with salt. Cook, stirring occasionally, until the vegetables begin to caramelize and develop light brown spots. Add a few tablespoons water and cover to steam, stirring occasionally, until the vegetables are tender (2-5 minutes). Remove from pot, and place in a large serving bowl. 5. In the same pot, add the remaining tablespoon olive oil. Add the couscous and cook, stirring occasionally, until the couscous toasts and darkens slightly (just a couple minutes). Add 2 1/2 cups water, crumble in the saffron, and add the salt. Bring to a boil, cover, and lower the heat just enough to maintain a simmer. Cook until the water is absorbed and the couscous is tender, ~10 minutes. 6. While the couscous is cooking, assemble the remaining ingredients. Add the olives, parsley, and cilantro to the serving dish with the cooked cauliflower and fennel. When the couscous is done, tip it into the bowl with the herbs and vegetables, and toss well. Scoop the couscous onto plates, and top with the marinated halibut. Serve with lemon wedges.