Halibut a La Tunisia
Dive into the vibrant flavors of North Africa with Halibut a La Tunisia, a stunning fusion of tender halibut fillets and bold Tunisian-inspired spices. This quick and easy seafood recipe features seared halibut nestled in a rich, aromatic sauce made with harissa paste, preserved lemon, and green olives, delivering a perfect balance of spice, tang, and savory depth. Toasted cumin, coriander, and paprika infuse every bite with warmth, while fresh cilantro adds a burst of herbaceous freshness to finish. Ready in just 40 minutes, this dish is perfect for weeknight dinners or an impressive centerpiece for entertaining. Serve it with fluffy couscous, rice, or crusty bread to soak up the vibrant, tomato-based sauce, and don’t forget the fresh lemon wedges for that final zing! Halibut a La Tunisia is a celebration of Mediterranean cuisine that’s easy to prepare yet big on flavor.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 3 tablespoons olive oil
- 1 medium red onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 tablespoons harissa paste
- 14.5 ounces canned diced tomatoes
- 1 preserved lemon, finely chopped
- 0.5 cup green olives, sliced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 (for serving) lemon wedges
Instructions
Pat the halibut fillets dry with a paper towel and season them with half the sea salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halibut fillets and sear for about 2 minutes on each side until golden brown. Remove the fillets from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of olive oil. Saute the chopped red onion for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the ground cumin, ground coriander, and paprika, toasting the spices for 30 seconds.
Add the harissa paste and canned diced tomatoes (with their juices) to the skillet. Stir well to combine, and simmer for 5 minutes.
Stir in the chopped preserved lemon and sliced green olives. Return the seared halibut fillets to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and cook for 10-12 minutes until the halibut is cooked through and flakes easily with a fork.
Sprinkle the fresh chopped cilantro over the dish before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the Halibut a La Tunisia with lemon wedges on the side, along with couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 25.5 mcg | 127% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
