Chermoula Halibut

Chermoula is a Moroccan paste and even though the list of ingredients may seem long, it is very easy to make. The paste is primarily used for fish and although this is the most classic use, it is also great to spread on lamb racks and pork.

-4 Pieces of halibut (4-8 Ounces depending on if it is for a appetizer or an entree)
-1 cup Cilantro leaves, washed and dried
-3 Cloves garlic, whole
-1 1/2 teaspoons ground cumin
-1 1/2 teaspoons Paprika
-1 small red chili, chopped- if you like your food to be less spicy simply remove the seeds.
-1/2 teaspoons saffron (optional)
-5 Tablespoons olive oil
-Juice of 1 lemon
-2 teaspoons kosher salt
-Extra olive oil for cooking

To Prepare:
Simply place all of the ingredients in a food processor and process until a paste is formed. Now the paste is ready to use. Place the fish into a glass or porcelain dish and coat well with the marinade and refrigerate overnight or at least 1 hour.

To cook the fish:
To cook, heat a non-stick saute pan over a high heat and add a drizzle of olive oil. Once the oil is hot, place the fish onto the pan and cook until lightly browned on both sides. You can now finish the fish in the oven or on the pan. Depending on the size of your fish it will take between 4-8 minutes.

Recipe Summary:

Other recipes by Rivertown Inn:
Molten Chocolate Cake With A Silky Cinnamon, Orange And White Chocolate Cream
Garlic Studded Lamb Rack
Pea Soup With Minted Chicken Quenelles
Warm Potato Salad & Home-smoked Fish
Italian Lamb Stew
Shrimp Hot Dish
Cornish Pasty
Baked Figs With Crushed Amaretti
Coconut Rice Pudding
Beef Rendang
Thai Beef Salad
Beef Balti
Chocolate & Raspberry Terrine
Fig & Marzipan Tart
Pork Chops And Salsa
Grilled Sesame And Ginger Game Hen
Ginger And Vanilla Poached Pineapple
Whole Citrus Cake
Fresh Mango Salad
Healthy & Wholesome Flaxseed Muffins
Asiago Cheese And Pistachio Twills
Cherry Maple Scones

Recipe Provided By:
Rivertown Inn
Stillwater, MN

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