Moroccan Spiced Halibut
INGRÉDIENTS
- 1 cinnamon stick
- 1 tsp coriander 5 mL
- 1 tsp paprika 5 mL
- 1 tsp ginger 5 mL
- 1/8 tsp cayenne pepper 0.5 mL
- 2 Tbsp canola oil 30 mL
- 4-5 ribs celery, cut on the bias
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth 125 mL
- 4 Roma tomatoes, seeded and finely chopped
- 4 halibut fillets (6 oz/170 g each)
- 4 pieces grilled flatbread
PRÉPARATION
- 1. In large non-stick pan, add cinnamon stick, coriander, paprika, ginger and cayenne pepper. Toast over medium high heat until fragrant, about 30 seconds.
- 2. Add canola oil, celery and onion and cook 3-5 minutes until vegetables are softened. Stir in garlic. Add chicken broth and chopped tomatoes. Continue to cook uncovered about 8-10 minutes.
- 3. Push halibut fillets into sauce. Reduce heat, cover and simmer gently until fish is just cooked through, about 8 to 10 minutes. Serve with grilled flatbread.
RENDEMENT
4 servings
PORTION
1 halibut fillet with 1 cup (250 mL) vegetables
VALEUR NUTRITIVE
Per Serving
| Calories | 320 |
| Lipides | 11 g |
| Gras saturés | 1 g |
| Cholestérol | 55 mg |
| Glucides | 14 g |
| Fibres | 4 g |
| Protéines | 38 g |
| Sodium | 170 mg |
