Halibut Tagine

Transport your taste buds to the vibrant flavors of North Africa with this exquisite Halibut Tagine. Succulent halibut fillets are gently simmered in a richly spiced sauce featuring warm notes of cumin, coriander, and turmeric, balanced by a hint of sweetness from paprika and cinnamon. The dish is further elevated with bright, zesty preserved lemon, briny kalamata olives, and a touch of fresh cilantro, creating a harmonious blend of savory and tangy flavors. Simmered to perfection in a traditional tagine or heavy-bottomed pot, this one-pot wonder is not only aromatic but also incredibly easy to prepare. Serve it over fluffy couscous or with crusty bread to absorb the luscious, spiced broth. Perfect for a crowd-pleasing meal, this Halibut Tagine is a show-stopper for family dinners or special gatherings!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces halibut fillets
• 3 tablespoons olive oil
• 1 large (sliced) onion
• 3 minced garlic cloves
• 1 tablespoon (grated) ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 cinnamon stick
• 4 medium (diced) tomatoes
• 1 quartered preserved lemon
• 1.5 cups kalamata olives
• 2 cups vegetable broth
• 0.5 cup (chopped) fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the halibut fillets dry with a paper towel and set aside. Season both sides with a sprinkle of salt and black pepper.

Step 2

In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes until fragrant.

Step 4

Stir in the cumin, coriander, turmeric, paprika, and the cinnamon stick. Toast the spices for 1 minute, stirring constantly to prevent burning.

Step 5

Add the diced tomatoes, preserved lemon, and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer.

Step 6

Nestle the halibut fillets into the sauce, ensuring they are partially submerged. Scatter the olives over the top.

Step 7

Cover the tagine or pot with a lid and cook on low heat for 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork.

Step 8

Remove from heat and garnish with fresh cilantro before serving.

Step 9

Serve hot with steamed couscous or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	2292 grams (2292.0g)

Amount per serving	% Daily Value*
Calories	2983

Total Fat 156.50g	201%
Saturated Fat 22.40g	112%
Polyunsaturated Fat 5.80g
Cholesterol 408mg	136%
Sodium 9403mg	409%
Total Carbohydrate 108.20g	39%
Dietary Fiber 43.20g	154%
Total Sugars 29.90g
Protein 262.50g	525%

Vitamin D 4082IU	20412%
Calcium 670mg	52%
Iron 23mg	129%
Potassium 6893mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 36.3%

Carbs: 15.0%