Moroccan Halibut Kefta
Fish, Main Dish, Seafood
Level: Moderate Prep Time: 15 min Cook Time: 30 min Yield: 4 servings
Deep Moroccan flavors of cumin, capers, saffron run throughout this dish. The fish is flaky and light mixed into a ball with rice in this rich tomato sauce. This dish is healthy, rich and delicious
INGREDIENTS
1½ pounds minced halibut
2 cups cold cooked rice
½ cup cilantro, chopped and divided
½ cup parsley, chopped and divided
7 cloves garlic, minced and divided
½ teaspoon cumin powder
1 lemon, juiced and divided
½ tablespoon capers
¼ cup extra virgin olive oil
1 pound tomatoes (or a 28-ounce canned whole tomatoes), skins & seeds removed, and diced
½ teaspoon cumin seeds
½ teaspoon paprika
1 teaspoon tomato paste
1 pinch saffron
1 bay leaf
Salt and pepper
DIRECTIONS
PREPARE HALIBUT
Press the moisture out of the halibut burger with a clean towel and break down any large halibut chunks.
MAKE KEFTA
Combine halibut with the rice, 3 tbsp cilantro, 3 tbsp parsley, ½ tsp salt, cumin powder, 3 cloves minced garlic, capers, and lemon juice. Form into balls 1-1½ inch around. Place on a lightly oiled surface and refrigerate while sauce cooks.
COOK AROMATICS
Heat olive oil over medium heat in a medium skillet. Add 4 cloves minced garlic and cook for 30 seconds. Then add cumin seeds and cook for an additional 10 seconds. Add in paprika and tomato paste, and stir to combine.
MAKE SAUCE
Add chopped tomatoes, saffron, bay leaf, 3 tablespoons cilantro, and 3 tablespoons parsley to the aromatics. Season with salt & pepper to taste. Cook uncovered for 10 minutes, stirring occasionally.
COOK KEFTA
Carefully add the kefta balls to the tomato sauce, arranging in a single layer. Spoon some sauce over each kefta ball. Lower the heat and simmer, covered, for 8 minutes.
SERVE
Garnish at the last minute with chopped parsley and cilantro, and drizzle olive oil over the top as a finishing touch.
B’saha! Good health and enjoy!
Pro cooking tip: These kefta balls are loose by design. If you prefer a tighter kefta, add 1 egg and ¼ cup breadcrumbs to the kefta mixture.
Make it a meal: Accompany this with fluffy couscous or crusty bread (to mop up the sauce).
