Charmoula Roasted Halibut

Ingredients:

• 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

Instructions:

1. Preheat: heat broiler on high
2. Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes.
3. Transfer to food processor. Add parsley leaves and next six ingredients to processor. Using on/off turns, process until coarse paste forms.
4. 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.
5. 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.
6. 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.
7. Drizzle cooked fish with remaining Charmoula.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.