MOROCCAN SPICED HALIBUT Recipe

Prepare the Chermoula Butter

In a bowl, mix softened unsalted butter with chopped cilantro, parsley, cumin, paprika, minced garlic, lemon juice, and salt. Set aside.

Cook the Couscous

In a pot, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Blister the Cherry Tomatoes

In a skillet over medium heat, add a splash of olive oil and the cherry tomatoes. Cook until they blister and char slightly, about 5-7 minutes. Season with salt.

Sauté the Broccolini

In the same skillet, add a little more olive oil and sauté the broccolini for about 3-4 minutes until tender but still crisp. Season with salt and set aside.

Cook the Chorizo

Slice the chorizo and add it to the skillet. Cook for about 3-4 minutes until it releases its oils and becomes crispy.

Cook the Halibut

Season halibut fillets with salt and pepper. In the same skillet, add a bit more olive oil if needed and cook the halibut for about 4-5 minutes on each side, or until cooked through.

Assemble the Dish

On a plate, serve a portion of couscous topped with the halibut. Arrange broccolini and blistered tomatoes on the side. Drizzle with chermoula butter and sprinkle with pistachio dukkah and crispy chorizo.