Moroccan Recipes_ Discover Delicious Moroccan Cooking with Easy Moroccan Recipes (2nd Edition)

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Directions

1. Place a small pan over medium heat. Grease it with a cooking spray.


2. Place in it the lemon, 1 tbsp water, 1/2 tsp oil, and sugar. Let it cook for 4 min. place it
   aside.


3. Pour the rest of the oil in a microwave safe bowl. Microwave it for 12 sec. stir in it the
   saffron and place it aside to sit for 11 min.


4. Get a large mixing bowl: stir in it the saffron mix with cooked lemon and sugar mix,
   chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves.


5. Spoon the mix into a large zip lock bag. Place in it the halibut fillets then seal it and shake
   it to coat them. Place it in the fridge for 32 min.


6. Before you do anything preheat the oven to 400 F.


7. Place a large ovenproof skillet over medium heat. Heat in it 1 tbsp of olive oil. Add the
   onion and cook it for 3 min.

Halibut Tomato Stew

Prep Time: 20 mins

Total Time: 1 hr 5 mins

Ingredients

Cooking spray
2 tbsp finely chopped whole lemons
1 tbsp water
1 tbsp olive oil, divided
1 tsp sugar
1/8 tsp saffron thread, crushed
4 tbsp flat leaf parsley, chopped (fresh)
4 tbsp cilantro, chopped (fresh)
3/4 tsp salt
3/4 tsp sweet paprika
1/2 tsp cumin
1/4 tsp black pepper

Servings per Recipe: 4

Calories 302.

Fat 10.8g

Cholesterol 83.4mg

Sodium 693.9mg

Carbohydrates 17.3g

Protein 34.5g

12 pitted green olives, thinly sliced

3 garlic cloves, minced

1 1/2 lbs halibut (or other firm white

fish)

2 C. thinly sliced onions

1 tbsp extra virgin olive oil

4 C. tomatoes, coarsely seeded and

chopped

Cilantro leaf

Halibut Tomato Stew