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Canwest News Service
There's lots going on in this dish and halibut can take all of it. In winter, it's best to use canned tomatoes. From Lucy Waverman's latest cookbook, A Year in Lucy's Kitchen. — Mia Stainsby
1/4 cup chopped fresh coriander
1/4 cup chopped parsley
2 teaspoons chopped garlic
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne
Salt and freshly ground pepper
1/4 cup lemon juice
1/2 cup white wine
2/3 cup chopped fresh or canned tomatoes
4 halibut fillets, about 6 ounces each
1/2 cup cracked green olives
Preheat oven to 425 F. Chop coriander, parsley, and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tablespoon spice mixture.
Combine wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.
Bake for 15 minutes. Add olives and continue to bake for 5 minutes or until white juices appear on fish. Serve fish with sauce.
Makes 4 servings.
TAME SPICES WITH A FRUITY WHITE
A busy, spicy, fish dish a la Moroccan calls for a fresh, fruity white wine with a touch of sweetness to tame the spice and the acidity from the tomatoes.
Mission Hill 2008 Pinot Grigio Five Vineyards, Okanagan Valley, British Columbia, $16
Fresh flinty honeyed, citrus/pear fruit and long exuberantly fruity finish makes this a perfect and affordable match.
Smoking Loon Viognier 2007, California, United States $17
Honeysuckle and orange/pear fruit flavours will subdue the spice play into the rich textures of the halibut.
