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Halibut with Charmoula

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

Ingredients

  • Sauce:
  • 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
  • Fish:
  • 4 (6-ounce) halibut fillets (about 1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Garnish:
  • Parsley sprigs (optional)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.