Ingredients
- 2 preserved lemons
- ⅔ cup mixed olives, pitted
- 2 garlic cloves, sliced
- 1 teaspoon cumin seeds, lightly crushed
- 1 teaspoon coriander seeds, lightly crushed
- 4 halibut steaks, 1 1/4-inch thick, about 2 pounds
- Salt
- pepper
- 4 tablespoons extra-virgin olive oil
- Chopped coriander, optional
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Nutritional Information
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Nutritional analysis per serving (4 servings)
364 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 42 grams protein; 111 milligrams cholesterol; 303 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- 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.
30 minutes
Dining and Cooking