Maroccan Halibut with Preserved Lemon

This fish tagine is by far my favorite way to cook halibut. The fish is marinated in a chermoula, a marinade used in Algerian, Moroccan and Tunisian cooking, which gives it an excellent flavor. The preserved lemons give the dish an unusual and delightfully different taste. hal maroc plate2


  • 2-3 cloves of garlic, pressed
  • 1/4 teaspoon red pepper flakes


  • small bunch of cilantro, chopped
  • 1-2 teaspoons of ground cumin
  • Juice of one lemon
  • Pinch of saffron
  • 1 teaspoon of salt
  • 2-3 tablespoons of olive oil


Combine garlic, red pepper flakes, cumin, saffron, salt and cilantro in pestal and pound with a mortar until pasty and well mixed. Add lemon juice and oil. Cover fish with the marinade and marinate in the refrigerator for 1 - 2 hours.

Main Dish:

  • 2 pounds fresh halibut, skin remove, cut into large chunks
  • 4 carrots finely chopped

    Cooking the fish.

  • 1/2 preserved lemon, finely chopped
  • 1 large can/jar of tomatoes with juice, cut into large chunks
  • 1 red onion, finely chopped
  • 2-3 tablespoons of olive oil
  • 2/3 cup of white wine
  • Salt and pepper to taste


  1. Heat oil in a heavy casserole dish such as a LeCreuset pot.
  2. Stir in onions and carrots and saute until soft.
  3. Add the preserved lemon and tomatoes with liquid. Cook on low flame for about 10 minutes.
  4. Add wine. Briefly bring liquid to a boil, cover pot and simmer for 15 minutes.
  5. Add fish, cover well with veggies and liquid (add small amount water if needed)
  6. Cook gently until fish is done, 6-8 minutes.
  7. Season to taste

Serve with couscous and veggies.

Serves 4 people

Bon Appetit!



Sunday Meal: Frank's Kilauea Ginger Fish

Frank's Special Ginger Fish We were introduced to this great recipe by our friend Frank in Kauai a few years ago. He used ahi on that occasion. We have since made it many times using ahi or halibut. The ginger and tomato make for a wonderful, sweet and complex flavor!

Use fresh tomatoes when available

Because this meal takes time to prepare and because it is extra special, I consider it a "Sunday Meal".


  • 3 red or sweet onions, chopped
  • 3 large Tomatoes, chopped
  • 1 large can of diced tomatoes
  • 3 tablespoons Ginger, chopped
  • 4 cloves Garlic, chopped
  • Olive oil
  • Fish of choice, about 4 oz per person
  • White wine, 1/4 to 1/2 cup, to taste
  • Salt and pepper to taste

Saute onions, garlic & ginger


  1. Chop onions, garlic & ginger
  2. Saute in large pan until soft and translucent
  3. Add tomatoes and wine, saute on low flame with cover for approximately 1 hour
  4. Add fish, cover fish with tomatoes and onions, cover with lid  and cook on low flame until fish is done; until fish is cooked. Add salt and pepper to taste.

    Add tomatoes & wine



Serve with veggies and quinoa or any other of your favorite food!

Bon Appetit!


Sesame Crusted Halibut with Mango Chutney, Artichokes and Broccoli

Sesame Crusted Halibut with Mango Chutney, Artichoke and Broccoli

This is a pretty simple, yet delicious and very healthy meal that does not take a long time to prepare.


Mango Chutney

  • Halibut filet (2- 3oz per person)
  • Red pepper flakes
  • Sesame oil
  • Sesame seeds
  • Salt or herbamare (a sea-salt~herb mix)
  • 4 Artichokes
  • Broccoli
  • Mango Chutney

Serves 4, preparation & cooking time: about 40 minutes


  1. Place artichokes into pot in water, bring to a boil and cook for about 40 minutes: once you can slide a sharp knife into the fleshy area around the stem without resistance and/or can peel a leave off easily, the artichoke is done.
  2. Put oven on high broil setting
  3. Place halibut into oven safe pan.
  4. Using a cooking brush lightly coat fish with sesame oil.
  5. Season with salt or herbamare, red pepper flakes.
  6. Sprinkle with sesame seeds.
  7. Clean broccoli and steam
  8. Place fish in oven, broil for about 8-10 minutes. Test for doneness: using a fork see if  you can separate fish easily, it should flake. If the fish is not done, but the top is starting to brown too much, cover fish with aluminum foil or baking paper and turn oven to 375 baking. Whether or not you will have to do that depends on the thickness of the filet. Sometimes the broiling is all the fish needs, sometimes you will have to bake it for an additional 3-5 minutes.

Serve with steamed broccoli, artichoke and mango chutney.


The mango chutney adds a very interesting note to the halibut; it is both sweet and spicy. Don't use too much of it.

I serve the artichokes plain, without a dipping sauce or oil. I find that if you buy them when they are in season, which they are right now, they have plenty of taste and adding anything would just override their delicious flavor. The make for a good and interesting replacement of traditional starches.

Halibut is the only fish I dab with oil before cooking it as it tends to be on the dry side.


Bonne Appetite!