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.
|Alaskan Halibut filet, 4 oz. portions||2 lbs|
|Ras Al Hanout||2 oz.|
|Salt and pepper||to taste|
|Olive oil||1 oz.|
Season the halibut portions with salt and pepper. Sprinkle generously with ras al hanout, being sure to lightly coat all surfaces.
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.
Remove from pan and serve.
Yields 8 portions
Golden Raisin & Toasted Almond Couscous; Onion & Parsley Salad with Sumac
This program brought to you by
The Alaska Seafood Marketing Institute