Morrocan-style Alaskan Halibut w/ Mint Chermoulah
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!
Ingredients
- 2 whole2 whole2 whole Halibut Filet
- 1 bunch1 bunch1 bunch Raisins
- 3 cloves3 cloves3 cloves Garlic, diced
- 0.5 whole0.5 whole0.5 whole Preserved Lemons, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp raw Pistachios, shelled
- .5 cup.5 cup.5 cup Mint Leaves
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 3 Tbsp3 Tbsp3 Tbsp Carrots, thinly sliced, quic pickled
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Process
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
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