Halibut Tangine With Chermoula Recipe

Name: Halibut Tangine With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds halibut filets; 1 red bell pepper, halved cored, seeded; 2 tablespoons olive oil; 1 serrano or jalepeno pepper; 1 carrot, grated; 2 green bell peppers, julienned; 2 yellow or orange bell peppers, julienned; 1 yellow onion, thinly sliced; 2 cloves garlic; 1 tablespoon cumin; 1.5 tablespoons sweet paprika; 1/2 cup flat leaf parsley; 1/2 cup chopped cilantro; 1 juice of lemon; 1/2 teaspoon kosher salt

Servings: persons

1.5 pounds halibut filets
1 red bell pepper, halved cored, seeded
2 tablespoons olive oil
1 serrano or jalepeno pepper
1 carrot, grated
2 green bell peppers, julienned
2 yellow or orange bell peppers, julienned
1 yellow onion, thinly sliced
2 cloves garlic
1 tablespoon cumin
1.5 tablespoons sweet paprika
1/2 cup flat leaf parsley
1/2 cup chopped cilantro
1 juice of lemon
1/2 teaspoon kosher salt

1
Set broiler to high. Rub red bell pepper and jalepeno with olive oil. Broil until charred. Season fish with salt and pepper.
2
Preheat oven to 375. Scrape charred skin from peppers and place in food processor. Pulse to a smooth paste. Swirl 1 tbsp olive oil in a large lidded pan over medium heat. Stir in pepper paste, grated carrot, peppers and onions. Season with salt. Saute until pepper soften fully, about 20 minutes.
3
Meanwhile combine garlic, cumin, paprika, parsley and cilantro in clean bowl of a food processor. Pulse to finely chop. Stir in one tbsp olive oil, salt and juice of one lemon.
4
Spread half the chermoula over fish. Place fish on sauteed peppers in pan and cover with lid. Tranfer to oven and bake until fish is opague and flaky, 8 - 10 minutes. Serve with reserved chermoula.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1.5 pounds halibut filets, 1 red bell pepper, halved cored, seeded, 2 tablespoons olive oil, 1 serrano or jalepeno pepper, and more.

Yes, Halibut Tangine With Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Tangine With Chermoula

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