Pan-Roasted Halibut Steaks with Chermoula

Name: Pan-Roasted Halibut Steaks with Chermoula
Cuisine: African
Ingredients: 3/4 cup, packed fresh cilantro leaves; 1/2 cup, extra-virgin olive oil; 3 tablespoons, juice from 1 large lemon; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, ground cumin; 1 teaspoon, paprika; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, salt; 2 (full), halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), trimmed of cartilage at both ends (see illustration below); , Salt and ground black pepper; 2 tablespoons, olive oil

Main Courses
African
Fish & Seafood

Chermoula, a fragrant Moroccan marinade made with cilantro, lemon, and garlic, is traditionally paired with fish and cooked in a vessel called a tagine. We had in mind a dish that borrowed those ingredients but featured more intense, concentrated flavors and a simple pan-roasted cooking technique that was perfectly suited for a weeknight dinner.

SERVES 4 to 6

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