MOROCCAN ROASTED HALIBUT

Moroccan Roasted Halibut image

Provided by keeney

Categories Halibut

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/3 cup extra virgin olive oil
1 cup diced onion (1/4 inch dice)
4 cloves garlic, very finely minced
1 teaspoon ground cardamom
1/4 teaspoon crumbled saffron thread
1/4 cup fresh lemon juice (from 2 lemons)
1 cinnamon stick (3 inches long)
2 pieces orange zest, long strips,removed with a paring knife
3/4 cup chicken broth
salt & freshly ground black pepper
3/4 cup canned chick-peas, drained and rinsed (garbanzo beans)
1/2 cup golden raisin
6 ripe plum tomatoes, seeded and cut into 1/2 inch dice
1/4 cup fresh parsley
1/4 cup chopped of fresh mint, plus
2 tablespoons of fresh mint, for garnish
6 halibut steaks, 1 1/2 inches thick (6-8 oz. each)

Steps:

Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until onions are very soft, 15 minutes.
Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper.
Raise the heat to medium high and bring to a boil.
Reduce the heat to medium low and simmer, partially covered, for 10 minutes.
Then stir in the chickpeas, raisins and tomatoes.
Add the parsley and the 1/4 cup mint and simmer, partially covered, for 15 minutes.
Preheat the oven to 400 degrees F.
Remove the cinnamon stick and the orange zest from the vegetable mixture.
Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
Spoon some of the vegetable liquid over the fish.
Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
(I baked mine about 10 minutes longer.).
Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.