Pan-Roasted Halibut Steaks with Chermoula | America's Test Kitchen

Name: Pan-Roasted Halibut Steaks with Chermoula | America's Test Kitchen
Ingredients: 3/4 cup packed fresh cilantro leaves; 1/2 cup extra-virgin olive oil; 3 tablespoons juice from 1 large lemon; 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 2 (full) halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), trimmed of cartilage at both ends (see illustration below); Salt and ground black pepper; 2 tablespoons olive oil

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Chermoula, a fragrant Moroccan marinade made with cilantro, lemon, and garlic, is traditionally paired with fish and cooked in a vessel called a tagine. We had in mind a dish that borrowed those...

Keywords

Fish & Seafood
African
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Ingredients

3/4 cup packed fresh cilantro leaves
1/2 cup extra-virgin olive oil
3 tablespoons juice from 1 large lemon
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 (full) halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), trimmed of cartilage at both ends (see illustration below)
Salt and ground black pepper
2 tablespoons olive oil