Moroccan Halibut

Moroccan Halibut

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Vickie Parks


This is from a recipe card I got from our local Safeway store years ago.

The recipe card suggests roasted asparagus is a good side dish, a sesame seed Filone (or a similar Italian baguette) is a good bread choice, and a good wine to serve with this halibut dish is a Spanish Albariño white wine (for its fruity, citrus flavor).


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10 Min
10 Min


  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 4 (6-oz)
    halibut fillets
  • 2 Tbsp
    olive oil
  • 1 cup
    shredded carrots
  • 1 tsp
    freshly grated lemon zest
  • 3 Tbsp
    fresh lemon juice
  • 2 Tbsp
    fresh mint leaves, chopped

How to Make Moroccan Halibut


  1. Preheat oven to 375°F. Line a baking sheet with foil, and coat foil with nonstick cooking spray.
  2. In a small bowl, combine cinnamon, paprika, cayenne and salt; set aside.
  3. Drizzle the halibut with oil, then rub the cinnamon mixture over each fillet. Place fillets on baking sheet. Top with the shredded carrots, sprinkle with lemon zest, and drizzle the lemon juice on top.
  4. Bake 8 to 10 minutes or until fillets flake easily with a fork. Sprinkle with the chopped mint leaves, and serve immediately.

Printable Recipe Card

About Moroccan Halibut

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Moroccan
Dietary Needs: Low Fat Low Sodium Low Carb
Other Tag: Quick & Easy

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