By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
269 cal · 35 min
North African Spiced Alaska Halibut
Recipe GLPRdd8fc051f9e107
Succulent halibut steaks seasoned with an aromatic blend of North African spices including caraway, cumin, turmeric, and harissa, then roasted until tender and flaky. The warming spice crust delivers authentic Moroccan flavors in a simple, elegant dish.
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Ingredients
1½ teaspoons Sea salt
1½ teaspoons Caraway seed
1 teaspoon Dried oregano
½ teaspoon Dried rosemary
½ teaspoon Ground cumin
½ teaspoon Turmeric
2 tablespoons Harissa paste
2 Garlic cloves, minced
2 teaspoons Olive oil
4 portions (6-8 oz each) Alaska halibut steaks or fillets, fresh, thawed or frozen
Directions
Preheat oven to 400°F. In a small mixing bowl, combine sea salt, caraway seeds, dried oregano, dried rosemary, ground cumin, and turmeric. Stir the harissa paste, minced garlic, and olive oil into the spice mixture until well incorporated to form a paste.
If using frozen halibut, rinse under cold running water to remove any ice glaze and pat completely dry with paper towels. Arrange the halibut portions (skin-side down if using fillets) in a baking dish lightly coated with cooking spray. Generously spread the spice paste evenly across the top of each piece.
Cover the baking dish tightly with foil to seal, and place in the preheated 400°F oven. Roast for 10 to 15 minutes if the fish is fresh or thawed, or 18 to 25 minutes if frozen. The halibut is done when the flesh is completely opaque throughout and flakes easily when tested with a fork.
Optional: For a lightly browned spice crust, carefully remove the foil during the final 10 minutes of cooking and return the dish to the oven until the top is golden.
Comments
Halibut is available at every major Charlotte chain, but harissa—the North African chili paste—requires a special trip to either ALDI's international aisle or a specialty grocer, which is a real friction point for a weeknight. The spice blend itself is honest and straightforward, no fussy technique, and the stated 35 minutes is accurate for searing and roasting. The dish reheats reasonably well and feeds four without complaint, but halibut is a premium white fish, so cost per serving lands around $4–5 for protein alone; the spices and oil add another $1–1.50. Budget the harissa run and the fish price, and you have a solid mid-week dinner that works best when you're already planning a broader shop.
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