Pan-Roasted Halibut Steaks With Chermoula Recipe

Name: Pan-Roasted Halibut Steaks With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chermoula; 3/4 cup packed fresh cilantro leaves; 1/2 cup extra-virgin olive oil; 1 tablespoon large lemon, juice of; 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; Halibut; 2 full halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total); salt & fresh ground pepper; 2 tablespoons olive oil

Servings: persons

Chermoula
3/4 cup packed fresh cilantro leaves
1/2 cup extra-virgin olive oil
1 tablespoon large lemon, juice of
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Halibut
2 full halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total)
salt & fresh ground pepper
2 tablespoons olive oil

1
FOR THE CHERMOULA: Process all of the ingredients together in a food processor until smooth, about 20 seconds, stopping to scrape down the sides of the bowl as needed. Transfer to a serving bowl and set aside. (The chermoula can be refrigerated in an airtight container for up to 2 days.).
2
FOR THE HALIBUT: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Pat the halibut dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over high heat until just smoking. Turn the heat to medium-high, carefully lay the steaks in the pan, and sear until spotty brown, about 4 minutes. Off the heat, flip the steaks over using two thin-bladed metal spatulas.
3
Transfer the skillet to the oven and roast the halibut until the flesh is opaque and the fish flakes apart when gently prodded with a paring knife, about 9 minutes. Transfer the steaks to a carving board, separate the skin and bones from the fish with a spatula. Spoon 1 tablespoon of the chermoula over each piece of fish and serve immediately, passing the remaining chermoula at the table.

606

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 13 ingredients. The key ingredients include: Chermoula, 3/4 cup packed fresh cilantro leaves, 1/2 cup extra-virgin olive oil, 1 tablespoon large lemon, juice of, and more.

Yes, Pan-Roasted Halibut Steaks 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.

Pan-Roasted Halibut Steaks With Chermoula

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