• Alaska Halibut with Ras Al Hanout (Morocco)

    Ingredients

    Yields 8 portions

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

    Ras Al Hanout

    • Ingredients
      Amount
    • Nutmeg
      4 ea.
    • Rosebuds
      10 ea.
    • Mace blades
      12 ea.
    • Aniseed
      1 tsp.
    • Turmeric
      8 pc. or 1 Tbsp.
    • Orrisroot
      2 pc.
    • Dried red chiles
      2 ea.
    • Lavendar
      ½ tsp.
    • White peppercorns
      1 Tbsp.
    • Galingale
      1 tsp.
    • Ginger root or ground ginger
      2 Tbsp.
    • Cloves
      6 ea.
    • Allspice berries
      24 ea.
    • Green cardamom pods
      20 ea.
    • Black cardamom pods
      4 ea.

    Method

    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.
    4. Suggested Sides
      Golden Raisin & Toasted Almond Couscous; Onion & Parsley Salad with Sumac

    Ras Al Hanout

    1. Combine all the spices in a spice grinder and grind until fine. Strain through a mesh sieve.