Morrocan-style Alaskan Halibut w/ Mint Chermoulah (Edit recipe)

1 recipe
|
2 followers

A gorgeous, fresh preparation for when you've got some excellent Halibut (or any firm white fish) on hand. Great in the fall, where the Moroccan spices warm your kitchen and stomach!

Share

Save

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

8

Serves: 2

Ingredients

2 whole Halibut Filet
1 bunch Raisins
3 cloves Garlic, diced
0.5 whole Preserved Lemons, thinly sliced
2 Tbsp Pistachios, Raw, shelled
.5 cup Mint Leaves
3 Tbsp Butter, Unsalted
3 Tbsp Carrots, thinly sliced, quic pickled

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- Make Chermoulah:
- Finely mince garlic, mint, and lemon.
- Add 1/2 of the garlic and lemon to a food processor or mortar, along with olive oil, mint and sea salt and pepper.
- Blend until reaching desired consistency
- Prepare Couscous
- Prepare couscous according to directions on packet, set aside. Add raisins at this stage, if you’d like.
- Sear Broccolini
- Heat pan over high heat, adding olive or vegetable oil until shimmering.
- Pan sear broccolini, stirring frequently, until nearly charred on all sides, 6-7 minutes.
- Add remaining harissa, and remaining garlic and lemon, and cook additional 1-2 minutes until garlic is browned but not burned. Set aside.
- Cook Halibut
- Rub halibut on both sides with ras-al-hanout, salt, and pepper. Set aside
- Heat butter until foaming in steel pan, and toast pistachios until browned but not burned. Remove from pan and set aside.
- In same pan, add more butter and cook halibut over medium heat, 4-6 minutes on each side until cooked though but still tender
- To assemble bowls:
- Add 1/2 cup couscous to bowls
- Add 1/2 of broccolini to each bowl.
- Add 1 halibut fillet to each bowl.
- Top with chermoulah, pickled carrots, and pistachio

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	23 g
Carbohydrates:	24 g
Protein:	18 g
Cholesterol:	45 g
Sodium:	71 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.