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Tamara Murphy

halibut tagine
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs

Yield: 4-6 Servings


  • ½ cup cilantro leaves
  • ½ cup Italian parsley leaves
  • 4-5 cloves garlic
  • 2 Tablespoons vinegar
  • 1/3 cup lemon juice
  • Salt, to taste
  • 1 heaping teaspoon paprika
  • ¼ teaspoon cumin

  • Tagine
  • 3-4 pounds halibut
  • Charmoula
  • 3 tomatoes, crushed
  • 3 green bell peppers, sliced
  • 2 onions, sliced
  • 1-2 cloves garlic, minced
  • 1 ½ Tablespoons tomato paste
  • 1/3 cup lemon juice
  • ¼ cup olive oil


For Charmoula:
Purée herbs with the garlic and vinegar until pasty. Stir in lemon juice, salt and spices.

For Tagine:
Slice halibut crosswise. Rub in some Charmoula and let stand ½ hour to penetrate fish with flavor. Preheat oven to 350°F. Top fish with tomatoes, green peppers and onions. Mix remaining charmoula with garlic, tomato paste, lemon juice, olive oil and a bit of water. Pour sauce over fish. Cover halibut with aluminum foil and bake 35 minutes.



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