by deensiebat
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my 23 recipes »
deensiebat's Notes:
Expand1/3 cup olive oil Ask a question about this ingredient
2 cloves garlic, presed or minced Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 teaspoons paprika Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1/2 teaspoon cardamom Ask a question about this ingredient
1/2 teaspoon coriander Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon cloves Ask a question about this ingredient
2 tablespoons olive oil, divided Ask a question about this ingredient
1 bulb fennel, trimmed and cut into bite-sized wedges Ask a question about this ingredient
1/2 small cauliflower, cored and broken into bite-sized florets Ask a question about this ingredient
2 cups Israeli couscous (also called pearl couscous) Ask a question about this ingredient
1 pinch saffron Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup green olives, quartered Ask a question about this ingredient
1 handful parsley, roughly chopped Ask a question about this ingredient
1 handful cilantro, roughly chopped Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepAssemble the halibut marinade: in a bowl large enough to accommodate the halibut, mix together the olive oil, garlic, lemon juice, salt and spices. Taste, adding more salt if desired. Add the halibut, spooning the marinade over the top. Marinate at room temperature for ~30 minutes (the marinade has citrus, so you don't want to over-marinate for fear of mushy fish).
Ask a question about this stepWhen the fish has marinated, transfer it into a baking dish. Scrape out any remaining spice paste from the marinade dish, and spread thickly on top of the fillets. Bake until the fish is done and flakes easily, 25-30 minutes.
Ask a question about this stepWhile the halibut is baking, prepare the vegetable couscous. Heat a large pot over a high heat. Add 1 tablespoon of the olive oil, then add the fennel and cauliflower. Sprinkle with salt. Cook, stirring occasionally, until the vegetables begin to caramelize and develop light brown spots. Add a few tablespoons water and cover to steam, stirring occasionally, until the vegetables are tender (2-5 minutes). Remove from pot, and place in a large serving bowl.
Ask a question about this stepIn the same pot, add the remaining tablespoon olive oil. Add the couscous and cook, stirring occasionally, until the couscous toasts and darkens slightly (just a couple minutes). Add 2 1/2 cups water, crumble in the saffron, and add the salt. Bring to a boil, cover, and lower the heat just enough to maintain a simmer. Cook until the water is absorbed and the couscous is tender, ~10 minutes.
Ask a question about this stepWhile the couscous is cooking, assemble the remaining ingredients. Add the olives, parsley, and cilantro to the serving dish with the cooked cauliflower and fennel. When the couscous is done, tip it into the bowl with the herbs and vegetables, and toss well. Scoop the couscous onto plates, and top with the marinated halibut. Serve with lemon wedges.
Ask a question about this stepThis worked out great. I loved your directions. I made this using haddock instead of halibut, so marinaded it just over 20 minutes. It held up perfectly in the oven. Wonderful recipe. I think I would make twice as much fish next time, with so much couscous. Instead of water I used a homemade fish stock which worked out really well. I would personally tone down the coriander next time, since I am more of a cumin fan, but my company just loved everything about this as is. Thanks for a great recipe!
This sounds great. Sorry I missed it until now. Will try soon!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Okay, I made too many unfortunate substitutions in these recipes (why oh why isn't Israeli couscous more widely available? it's awesome!) but I did want to comment that the braised fennel was a lovely surprise. I don't normally care for anise family flavors but my boyfriend and I both found it surprising and tasty.