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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from Sheila Lukins Celebrate! . The list of ingredients looks long, but it is a very easy dish to prepare, and the outcome is outstanding! I used Orange Roughy instead of the Halibut. Used four large fillets, and the amount of sauce was perfect. I added a few extra chickpeas and raisins. The family doesn't like mint, so I left it out, and I didn't have fresh parsley, so used about 2 T. dried. For a side dish, I made couscous with chicken broth, and added some toasted almonds. The table was set with a rich colored table cloth, candles and a lot of old brass. Dimmed the lights and had one romantic dinner! A definite do again. Ingredients:
1/3 cup extra virgin olive oil |
1 cup diced onion (1/4 inch dice) |
4 cloves garlic, very finely minced |
1 teaspoon ground cardamom |
1/4 teaspoon crumbled saffron thread |
1/4 cup fresh lemon juice (from 2 lemons) |
1 cinnamon stick (3 inches long) |
2 pieces orange zest, long strips,removed with a paring knife |
3/4 cup chicken broth |
salt & freshly ground black pepper |
3/4 cup canned chick-peas, drained and rinsed (garbanzo beans) |
1/2 cup golden raisin |
6 ripe plum tomatoes, seeded and cut into 1/2 inch dice |
1/4 cup fresh parsley |
1/4 cup chopped fresh mint, plus |
2 tablespoons fresh mint, for garnish |
6 halibut steaks, 1 1/2 inches thick (6-8 oz. each) |
Directions:
1. Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until onions are very soft, 15 minutes.
2. Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper.
3. Raise the heat to medium high and bring to a boil.
4. Reduce the heat to medium low and simmer, partially covered, for 10 minutes.
5. Then stir in the chickpeas, raisins and tomatoes.
6. Add the parsley and the 1/4 cup mint and simmer, partially covered, for 15 minutes.
7. Preheat the oven to 400 degrees F.
8. Remove the cinnamon stick and the orange zest from the vegetable mixture.
9. Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
10. Spoon some of the vegetable liquid over the fish.
11. Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
12. (I baked mine about 10 minutes longer.).
13. Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.
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