Pan-roasted halibut steaks with chermoula from The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World by Cook's Illustrated Magazine and Craig Von Foester

  • ground cayenne pepper
  • cilantro
  • ground cumin
  • halibut
  • paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Heykellysue on April 08, 2020

    I marinated the fish in a potion of the chermoula sauce for about an hour before I started to cook it - yes that colored the fish green slightly :) and now that I know it colors it green slightly - I can get creative with the color (I posted a pic). With the remaining sauce, I added about a half cup of tzatziki to give it extra creaminess and balance the lemon flavor - maybe I put a little to much lemon juice when I made the sauce (I juiced one whole lemon for the sauce). I topped the cooked fish with the tzatziki chermoula sauce and some diced avocados on a sauteed hash of zucchini, tomato, and peppers. Turned out great. My husband said I need to put this dish on rotation. My 25 year old daughter doesn't like fish but liked this because the fish was not fishy tasting and she liked the sauce. Daughter's boyfriend (who is not a fish eater) ate it and finished it as well. Turned out good. No complaints. Would be a good fish introduction dish for someone squeamish about eating fish.

  • Laura on February 04, 2011

    Love this dish! The chermoula added such wonderful flavor to the halibut and was also great over scrambled eggs the next morning!

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