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Nutrition Facts
Serving Size 154 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 8 g 8%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 800 mg 33%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 22 g
Vitamin A 25% Iron 6%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Roasted Whitefish with Jalapeño Chermoula

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Lb halibut fillets
2 Tbsp extra virgin olive oil
1 1/2 Tsp kosher salt, divided use
1 Tsp cracked black pepper
1 Tsp ground cumin
1 Tsp ground coriander
1/2 cup(s) fresh flat leaf parsley, packed leaves
1/2 cup(s) fresh cilantro, Packed leaves
3 cloves of garlic
1 Tsp smoked paprika
1/4 cup(s) fresh lime juice
1 large jalapeño pepper, stemmed and seeded
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Brush halibut fillets with olive oil on both sides, then liberally season them with 1 teaspoon of each salt and pepper on both sides.
Allow fillets to sit at room temperature for about 20 minutes. While fish sit, make the Chermoula. Combine cumin, coriander, parsley, cilantro, garlic, smoked paprika, lime juice, jalapeño and remaining 1/2 teaspoon of salt in a food processor and pulse until smooth.
Pour herb mixture in a bowl and slowly drizzle in olive oil. You are not looking to form an emulsion so just gently stir olive oil in herbs until you have a loose sauce. Set aside for topping the fish. (The Chermoula can be made a day ahead and refrigerated to allow flavors to really set up).
Place a non-stick pan on stove over medium-high heat. Sear halibut for about 4-5 minutes per side. (Adjust heat as necessary to not over brown or burn fish). Cook fish until internal temp reaches 145˚F.
Remove fish from pan once cooked and allow to rest for 10 minutes. Top each fillet with a generous drizzle of chermoula, season to taste as needed. This dish goes great with roasted broccolini.


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