Halibut Tagine
Ingredients
- 1 lemon, halved ⓘ
- 1/2 cup olive oil ⓘ
- 1 lb onion, chopped ⓘ
- 8 large garlic cloves, chopped ⓘ
- 3 tablespoons grated lemon peel ⓘ
- 2 teaspoons paprika ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon cayenne pepper ⓘ
- 8 tablespoons fresh parsley, chopped ⓘ
- dill, to taste ⓘ
- 8 tablespoons of fresh mint, chopped ⓘ
- 3 lbs halibut ⓘ
- 4 cups vegetable broth or 4 cups chicken broth ⓘ
- 6 medium artichoke hearts ⓘ
- 3 fresh fennel bulbs, trimmed, quartered vertically ⓘ
Instructions
- Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and saute until translucent, about 5 minutes.
- Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; saute 3 minutes longer. Add broth, fennel, artichoke hearts, and carrots. Bring to a boil.
- Cover, reduce heat to medium-low and simmer for about 15 minutes, uncover and cook for another 15 minutes.
- Season with salt and pepper as necessary (May do up to this point in advance).
- Preheat oven to 400. Place fish in large, oiled (may use Pam) baking dish and cover with tagine.
- Cover with aluminum foil and cook for approximately 30 minutes until fish is tender and not overdone - check fish by sliding fork under it - if it starts to fall apart, then its done. Do not overcook.
Nutrition & Diet Analysis (per serving)
968
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).