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Morrocan Halibut with Pearl couscous

Morrocan Halibut with Pearl couscous

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
25 minutes
Seafood included in this recipe
Fresh Atlantic Halibut Fillet
Ingredients
  • 4 halibut fillets skin removed
  • 6 tablespoons olive oil divided
  • 3 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 4 cups red, yellow and orange cherry tomatoes some whole, some halved
  • 4 garlic cloves minced
  • 1 cup green olives pitted and sliced
  • 2 or 2 teaspoons harissa seasoning as desired
  • 1 cup pearl couscous
  • 3 tablespoons fresh parsley chopped, plus more for garnish
Preparation
  1. Pat the halibut with paper towels to remove any moisture. Sprinkle both sides with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
  2. In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the halibut and sear for 2-3 minutes on each side until golden brown. Remove the halibut from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cherry tomatoes and cook while stirring for 2 minutes. Add the minced garlic, sliced olives, and harissa seasoning. Cook for 1 minute until the garlic is fragrant.
  4. In a separate saucepan, cook the pearl couscous. Add the pearl couscous, ½ teaspoon of kosher salt, and 1 ¼ cups of vegetable broth or water to the saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat.
  5. Fluff the couscous with a fork and stir in the chopped parsley.
  6. To serve, divide the couscous onto two plates and arrange a bed of couscous on each plate. Top each plate with the tomato and olive mixture, placing the halibut fillets on top. Garnish with additional tomatoes, olives, and sprinkle with more fresh parsley.
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