Recipe: Halibut with spiced Moroccan sauce
The combination of spices and colours makes this a really tasty treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped parsley
- 2 tsp chopped garlic
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch cayenne
- Salt and freshly ground pepper
- 1/4 cup lemon juice
- 1/2 cup white wine
- 2⁄3 cup chopped fresh or canned tomatoes
- 4 halibut fillets (about 6 oz/175 g each)
- 1/2 cup cracked green olives
1 Preheat oven to 425F.
2 Chop coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.
3 Combine wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.
4 Bake for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.
Makes 4 servings.
Excerpted from A Year in Lucy's Kitchen Copyright 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.