Best 3 North African Spiced Alaska Halibut Recipes
North African cuisine is renowned for its vibrant blend of spices and its ability to transform ordinary dishes into extraordinary ones. This article aims to help you discover the perfect recipe for cooking North African spiced Alaska halibut, a dish that combines the rich flavors of North African spices with the delicate taste of Alaskan halibut. You'll embark on a culinary journey where you'll discover the unique flavors of North African cuisine and learn how to prepare a dish that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
NORI DUSTED ALASKA HALIBUT
Steps:
- 1. Preheat large saute pan over medium-high heat.
- 2. Place nori and pepper into spice grinder until well ground.
- 3. Thoroughly cover fillets with nori mixture.
- 4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked.
- 5. Reserve fillets for slicing.
- 6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half.
- 7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well.
- 8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce.
HALIBUT IN SPICED COURT BOUILLON
Steps:
- In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
NORTH AFRICAN SPICED SHRIMP
Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP!
Provided by Busters friend
Categories Moroccan
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl.
- Add 2 tablespoons of the oil; stir to combine.
- Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
- Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade.
- Cook until browned and opaque throughout, about 2 minutes per side.
- Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.
Nutrition Facts : Calories 706.5, Fat 32.3, SaturatedFat 5.1, Cholesterol 883.5, Sodium 1236.7, Carbohydrate 5.2, Fiber 1.4, Sugar 0.6, Protein 95.3
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and ensure that you don't miss anything.
- Choose the Right Fish: For this recipe, it's important to use a firm-fleshed fish like halibut. Other good options include salmon, swordfish, or tuna.
- Marinate the Fish: Marinating the fish in the North African spice blend helps to infuse it with flavor. You can marinate the fish for as little as 30 minutes or up to overnight.
- Cook the Fish Properly: Halibut is a delicate fish, so it's important to cook it carefully. The best way to do this is to pan-sear it over medium heat. You can also bake or grill the fish, but be sure to adjust the cooking time accordingly.
- Make the Sauce: The North African spice blend is also used to make the sauce for this dish. The sauce is simple to make and adds a lot of flavor to the fish.
Conclusion:
This North African spiced Alaska halibut recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The spice blend gives the fish a unique and flavorful taste, and the sauce is the perfect complement. Serve the fish with your favorite sides, such as rice, vegetables, or salad.
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