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halibut tagine
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs
Yield: 4-6 Servings
Ingredients:
Charmoula
- 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
Method:
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. |
