Serves 4
45 min
North African-Spiced Halibut
Recipe GLPR1e52af2e9d87cd
A vibrant, aromatic dish featuring pan-seared halibut topped with a warm North African spice blend, served alongside roasted fennel and cauliflower with fluffy pearl couscous infused with saffron and briny olives. Fresh herbs and lemon brighten every bite.
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Ingredients
1/3 cup olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 teaspoons paprika
2 teaspoons ground cumin
1/2 teaspoon cardamom
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pound halibut fillets
2 tablespoons olive oil, divided
1 bulb fennel, trimmed and cut into bite-sized wedges
1/2 small head cauliflower, cored and broken into bite-sized florets
2 cups Israeli couscous (pearl couscous)
1 pinch saffron threads
1/4 cup green olives, quartered
1 handful fresh parsley, roughly chopped
1 handful fresh cilantro, roughly chopped
1 lemon, cut into wedges
Directions
Prepare the spice blend by combining paprika, cumin, cardamom, coriander, turmeric, nutmeg, cinnamon, and cloves in a small bowl. Set aside.
In another small bowl, whisk together the 1/3 cup olive oil, minced garlic, lemon juice, and salt. Stir in the spice mixture to form a paste. Reserve this spiced oil.
Bring a large pot of salted water to a boil. Add the Israeli couscous and saffron pinch, then cook according to package directions (typically 8-10 minutes) until tender. Drain and set aside.
While the couscous cooks, heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat. Add fennel and cauliflower florets, season lightly with salt, and cook for 8-10 minutes, stirring occasionally, until golden and tender-crisp. Transfer to a serving platter.
Pat the halibut fillets dry with paper towels and season lightly with salt. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Cook the halibut for 5-6 minutes per side until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Brush the cooked halibut generously with the reserved spiced oil blend, coating both sides. Place the fillets on top of the roasted vegetables on the serving platter.
Toss the warm couscous with the green olives, fresh parsley, and cilantro. Arrange the herbed couscous around the halibut and vegetables on the platter.
Serve immediately with lemon wedges on the side for squeezing over the fish and vegetables.
