Halibut Tagine Recipes

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Moroccan Fish Tagine with Peppers and Olives image

Recipe From epicurious.com

Categories     Fish     Herb     Olive     Tomato     Bake     Marinate     Spice     Saffron     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

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  • Place all chermoula ingredients in a bowl and stir to combine. If the marinade is thick and paste-like, thin its consistency with a little more oil or lemon juice or a tablespoon or two of water.
  • Add the olive oil to the base of a large tagine or a deep skillet. Add the sliced onion, covering as much of the tagine as possible. This serves as a bed for the remaining ingredients.
  • Add 1/4 to 1/2 cup water to the tagine, cover and place over medium-low to medium heat. (Use a diffuser beneath the tagine if cooking over a heat source other than gas.)
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HALIBUT TAGINE RECIPE - FOOD.COM
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Web Jul 15, 2007  · 8 Nutrition information Advertisement ingredients Units: US 1 lemon, halved 1⁄2 cup olive oil 1 lb onion, chopped 8 large garlic cloves, chopped 3 tablespoons grated …

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Total Time 45 mins
Category Halibut
Calories 479 per serving

  • Heat 1/4 C oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  • Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 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.
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MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND …
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Web Feb 28, 2013  · Rate Servings: 6 This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking …

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  • Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
  • Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
  • Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
  • Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
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RECIPE: FISH TAGINE WITH VEGETABLES AND OLIVES - WHOLE FOODS …
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Web Jan 18, 2008  · Method In a wide, shallow dish, combine the oil, cilantro, parsley, paprika, garlic, cumin and turmeric to form a marinade called a charmoula. Add fillets and toss …

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Calories 420 per serving
Total Time 4 hrs 30 mins

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