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Jim Bathie; Jan Gautro Photo by: Jim Bathie; Jan Gautro

Halibut with Charmoula

Charmoula is a traditional Moroccan herb sauce used to season or marinate fish.

Cooking Light NOVEMBER 2002

  • Yield: 4 servings (serving size: 1 halibut fillet and 1 tablespoon sauce)

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 36.6g
  • Carbohydrate: 3.8g
  • Fiber: 1.3g
  • Cholesterol: 54mg
  • Iron: 2.9mg
  • Sodium: 701mg
  • Calcium: 118mg
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Halibut with Charmoula recipe

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