North African Spiced Halibut Recipes

Steps:

• Build a campfire and let it burn down until the embers glow; you don't want flames to cook the fish. Otherwise, heat an oven to 400 degrees.
• Quarter the preserved lemons. Slice away and discard the flesh and pith. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
• Place each halibut steak in the center of a large double layer of aluminum foil. Fold up the edges slightly, then lightly season the fish with salt and pepper. Top with 1/4 of the olive mixture and 1 tablespoon olive oil. Bring the edges of the foil together and pinch them firmly to create an airtight seal. The packets can be made a few hours ahead and refrigerated.
• Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it. Leave to cook for 10 minutes or so, depending on the heat of the fire. The fish should feel just firm if prodded through the foil with a wooden spoon handle. Otherwise, cook in the oven for 15 minutes. Unwrap the packets carefully and scatter with chopped coriander, if you like.

Steps:

• Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside. Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

Steps:

• In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.