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Alaska Halibut with Ras Al Hanout (Morocco)

Chef Toni Sakaguchi demonstrates how to coat this Alaska halibut in Ras Al Hanout, a traditional Moroccan a spice rub. The cooling onion, parsley and sumac salad is the perfect foil to the spices on the fish.

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Ingredients Amount
Alaskan Halibut filet, 4 oz. portions 2 lbs
Ras Al Hanout 2 oz.
Salt and pepper to taste
Olive oil 1 oz.


  1. Season the halibut portions with salt and pepper. Sprinkle generously with ras al hanout, being sure to lightly coat all surfaces.

  2. Heat a sauté pan over medium heat. Add the olive oil and the fish filets (presentation side down). Cook for 1 – 2 minutes until golden brown. Turn the fish and continue to cook until the fish is slightly translucent in the center or until desired doneness.

  3. Remove from pan and serve.

Yields 8 portions

Suggested Sides

Golden Raisin & Toasted Almond Couscous; Onion & Parsley Salad with Sumac