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Moroccan Fish

Simmering the chickpeas for 30 minutes softens their texture and lets them absorb some of the delicious flavours.
Couscous is a common starch in Moroccan cooking but it is full of gluten, so we generally opt for Basmati or Jasmine Rice.
Print Recipe
Course Entertaining, Main Course
Cuisine Morocco, North Africa, North America

Ingredients
  

  • ½ lb (227 gr) halibut, no skin
  • 1 TBSP Tomato Paste
  • ¼ tsp. garlic, minced
  • 2 TBSP olive oil, divided
  • 100 gr tomatoes, chopped
  • ½ cup (60 gr) pepper, chopped
  • 1 cup (170 gr) chickpeas, drained
  • ¾ cup water
  • ½ cup (9 gr) cilantro, chopped
  • ¼ tsp. Salt
  • ¼ tsp. pepper
  • ¾ tsp. Ras el hanout, divided
  • ½ tsp. paprika
  • ¼ tsp cumin
  • 1 TBSP fresh lemon juice
  • Lemon slices
  • Cilantro to garnish if desired

Instructions
 

  • Heat 1 TBSP oil in a tagine or medium skillet (with a tight-fitting lid for later).
  • Add the tomato paste, garlic, tomatoes, and peppers. Sauté for about 3 minutes.
  • Add chickpeas, water, cilantro, salt, pepper, and ¼ tsp. Ras el hanout. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  • Meanwhile, mix the remaining Ras el hanout, paprika and cumin with 1 TBSP olive oil. Massage into both sides of the halibut and set aside.
  • After 30 minutes simmering, nestle the fish into the tomato mixture, squeeze with lemon juice and add lemon slices.
  • Cover and continue to cook for 5 minutes.
  • Fish is done when flakes with a fork. The cooking time will depend on the thickness of your fish.
  • Garnish with more cilantro and serve immediately with rice of choice, or couscous.

Notes

This lovely entree was perfect with an Argentinian Blend of Malbec and Cabernet Sauvignon.
We've paired:
  • Los Haroldos Estate Blend 2017 ($20.00)
 
Keyword Cherry Tomatoes, Chickpeas, Halibut, Ras el Hanout