Moroccan Spiced Halibut Recipe
Ras al-Hanout, cous-cous, Vidalia onions
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Ingredients
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Main Ingredients
Couscous
Method
Cooking Halibut
- 1
Prepare the Halibut
Preheat your oven to 400°F (200°C). Season the halibut fillets with salt, black pepper, and the Ras al-Hanout spice blend on both sides.
- 2
Sauté the Onions
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Slice the Vidalia onions into thin rings and add them to the skillet. Sauté for about 5-7 minutes until they become soft and translucent.
- 3
Cook the Halibut
Push the sautéed onions to the side of the skillet and add the seasoned halibut fillets. Drizzle the remaining tablespoon of olive oil over the fish. Sear for 2-3 minutes on each side until golden brown.
- 4
Preparing Couscous
- 5
Cook the Couscous
In a saucepan, bring the vegetable broth to a boil. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the broth.
- 6