This fish tagine is by far my favorite way to cook halibut. The fish is marinated in a chermoula, a marinade used in Algerian, Moroccan and Tunisian cooking, which gives it an excellent flavor. The preserved lemons give the dish an unusual and delightfully different taste.
Chermoula:
- 2-3 cloves of garlic, pressed
- 1/4 teaspoon red pepper flakes
- small bunch of cilantro, chopped
- 1-2 teaspoons of ground cumin
- Juice of one lemon
- Pinch of saffron
- 1 teaspoon of salt
- 2-3 tablespoons of olive oil
Preparation:
Combine garlic, red pepper flakes, cumin, saffron, salt and cilantro in pestal and pound with a mortar until pasty and well mixed. Add lemon juice and oil. Cover fish with the marinade and marinate in the refrigerator for 1 - 2 hours.
Main Dish:
- 2 pounds fresh halibut, skin remove, cut into large chunks
- 4 carrots finely chopped
- 1/2 preserved lemon, finely chopped
- 1 large can/jar of tomatoes with juice, cut into large chunks
- 1 red onion, finely chopped
- 2-3 tablespoons of olive oil
- 2/3 cup of white wine
- Salt and pepper to taste
Preparation:
- Heat oil in a heavy casserole dish such as a LeCreuset pot.
- Stir in onions and carrots and saute until soft.
- Add the preserved lemon and tomatoes with liquid. Cook on low flame for about 10 minutes.
- Add wine. Briefly bring liquid to a boil, cover pot and simmer for 15 minutes.
- Add fish, cover well with veggies and liquid (add small amount water if needed)
- Cook gently until fish is done, 6-8 minutes.
- Season to taste
Serve with couscous and veggies.
Serves 4 people
Bon Appetit!
