Halibut Tagine
Transport your taste buds to the vibrant flavors of North Africa with this exquisite Halibut Tagine. Succulent halibut fillets are gently simmered in a richly spiced sauce featuring warm notes of cumin, coriander, and turmeric, balanced by a hint of sweetness from paprika and cinnamon. The dish is further elevated with bright, zesty preserved lemon, briny kalamata olives, and a touch of fresh cilantro, creating a harmonious blend of savory and tangy flavors. Simmered to perfection in a traditional tagine or heavy-bottomed pot, this one-pot wonder is not only aromatic but also incredibly easy to prepare. Serve it over fluffy couscous or with crusty bread to absorb the luscious, spiced broth. Perfect for a crowd-pleasing meal, this Halibut Tagine is a show-stopper for family dinners or special gatherings!
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Recipe Information
Ingredients
- 4 pieces halibut fillets
- 3 tablespoons olive oil
- 1 large (sliced) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 cinnamon stick
- 4 medium (diced) tomatoes
- 1 quartered preserved lemon
- 1.5 cups kalamata olives
- 2 cups vegetable broth
- 0.5 cup (chopped) fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the halibut fillets dry with a paper towel and set aside. Season both sides with a sprinkle of salt and black pepper.
In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, paprika, and the cinnamon stick. Toast the spices for 1 minute, stirring constantly to prevent burning.
Add the diced tomatoes, preserved lemon, and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer.
Nestle the halibut fillets into the sauce, ensuring they are partially submerged. Scatter the olives over the top.
Cover the tagine or pot with a lid and cook on low heat for 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot with steamed couscous or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 9403 mg | 409% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 29.9 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 670 mg | 52% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6893 mg | 147% | |
*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.
