Imagine a dish that transports you to the vibrant markets of Marrakech with just one bite—our Halibut with Moroccan Tomato Sauce is that magical culinary journey! Forget boring fish recipes; this tantalizing meal combines the delicate, flaky texture of fresh halibut with a rich, aromatic tomato sauce that will make your taste buds dance. Whether you're a seafood lover or an adventurous home cook looking to spice up your dinner routine, this recipe promises to turn an ordinary weeknight meal into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Moroccan
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the halibut fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil shimmers and is hot but not smoking.
- Sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic, cumin, and coriander to the skillet, stirring quickly to prevent burning and to release their aromatic oils.
- Pour in the diced tomatoes with their juices, reducing heat to medium-low and allowing the sauce to simmer for 10 minutes, stirring occasionally.
- Gently place the seasoned halibut fillets into the tomato sauce, spooning some sauce over the top of the fish.
- Cover the skillet and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
- Carefully transfer the halibut fillets to serving plates and spoon the warm Moroccan tomato sauce over the top.
- Optionally, garnish with fresh chopped parsley or cilantro before serving.
Tips
- Always pat your halibut fillets completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Use a heavy-bottomed skillet for even heat distribution and better sauce development.
- Don't overcook the fish—halibut is lean and can quickly become dry. Aim for an internal temperature of 145°F and a slight translucency.
- Fresh spices are key: if possible, toast and grind your cumin and coriander for maximum flavor intensity.
- Let the fish rest in the sauce for a minute after cooking to absorb those delicious Moroccan-inspired flavors.
- For a complete meal, serve with couscous or warm flatbread to soak up the incredible sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 24g
Fat: 17g
Saturated Fat: g
Cholesterol: 60mg
