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  2. Charmoula Roasted Halibut


Charmoula Roasted Halibut

Roasted Halibut

Time: 25 minutes

Yield: Serves 8

Preheat: heat broiler on high


  • 8 (6oz.) skinless halibut pieces
  • 2 tbsp. cumin seeds
  • 3 cups (lightly packed) fresh Italian parsley leaves
  • 1 cup (lightly packed) fresh mint leaves
  • 1 cup (lightly packed) fresh cilantro leaves
  • 4 large garlic cloves
  • 2 tbsp. sweet smoked paprika (pimentón dulce)
  • 2 tsp. coarse kosher salt
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups extra virgin olive oil, divided
  • 2 tbsp. fresh lemon juice


Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes.

Transfer to food processor. Add parsley leaves and next six ingredients to processor. Using on/off turns, process until coarse paste forms.

With machine running, gradually add ½ cup of the olive oil to complete the Charmoula. Use half of the Charmoula to rub over the fish and set aside to marinate.

Add the 1 cup of remaining olive oil and the lemon juice to the remaining half of the Charmoula and use to drizzle over the cooked fish.

Line a sheet tray with foil and place the fish, presentation side up, on tray. Broil until just done, fish should be opaque in center.

Drizzle cooked fish with remaining Charmoula.