Halibut with Charmoula

Cooking Light
Halibut with CharmoulaRecipe
Jim Bathie; Jan Gautro
Charmoula is a traditional Moroccan herb sauce used to season or marinate fish.
4 servings (serving size: 1 halibut fillet and 1 tablespoon sauce)


+ Add To Shopping List
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 garlic cloves
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh cilantro leaves
2 tablespoons capers
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
4 (6-ounce) halibut fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Parsley sprigs (optional)


Preheat oven to 350°.

To prepare sauce, combine first 6 ingredients in a food processor; process until garlic is finely chopped. Add parsley leaves, cilantro, capers, rind, and juice; pulse until herbs are coarsely chopped.

To prepare fish, sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a foil-lined baking sheet coated with cooking spray.

Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce. Garnish with parsley sprigs, if desired.

Created date

October 2003

Nutritional Information

Calories 234
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 1.1 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 36.6 g
Carbohydrate 3.8 g
Fiber 1.3 g
Cholesterol 54 mg
Iron 2.9 mg
Sodium 701 mg
Calcium 118 mg