Guys, if you know, you know. This recipe reminds me so much of my mom’s Friday night (a.k.a. Shabbat) Moroccan salmon recipe! I have to admit… it’s a slightly healthier version though! The traditional version is delicious, don’t get me wrong, BUT it’s also very oily & let’s just say, a heart delicacy! There’s nothing wrong with that every now & then, plus it’s tradition, BUT if you can make a healthier version of anything, why not, #amIright?
For the tomato base, I used Neal Brothers roasted garlic organic tomato sauce; it’s flavourful, clean, contains NO ADDED SUGARS & very minimal ingredients! But don’t worry if you don’t have any – feel free to use any of your favourite jarred tomato sauce or make your own!
Halibut is one of my go-to white fish because it reminds me a lot of cod in terms of texture, only it’s a little more firm & thick, so it holds well even when its pan-seared!
Nutrition-wise, halibut contains tons of protein, selenium, vitamin D, niacin (vitamin B3), phosphorus, magnesium, B12 & potassium. It’s also loaded with healthy anti-inflammatory omega-3s!
- Selenium produces many antioxidants, regenerates the activity of vitamins C & E & boosts immunity.
- Omega-3 fatty acids (in the most readily absorbable forms by the body: EPA & DHA) protect the body from heart disease, stroke & nervous system degenerative disorders.
- Vitamin B12 protects against heart disease, but also helps with energy metabolism & converts fats & protein into energy for the body to use to sustain us.
- Niacin keeps the cells healthy, boosts energy & protects from certain types of cancer.
- Vitamin D enhances immunity, contributes to bone strength & development, is vital for nervous system health & protects against certain types of disease.
- Magnesium is great for overall health, packs tons of electrolytes, boosts digestion & helps with muscle strength, soreness & joint pain.
I pan-seared the fish because that’s exactly how my mom used to do it! I remember waiting up with her on Thursday nights while she cooked up a storm for all the guests we were hosting for Shabbat dinner, almost every week! Our house was the hosting house & TBH, that’s probably one of the million things I miss most about her.
This fish is so tasty! It’s garlicky, naturally sweet from the tomato sauce, zesty & citrusy from the lemon & apple cider, full of fresh herbs, flavourful thanks to the fennel & minced onion with a little spicy kick!
BTW, you can totally swap the halibut for your fave fish. This recipe works well with both white fish or salmon, so have fun with it!
I’m so excited to share this simple, yet so delicious fish marinade with you guys, mostly because it’s so yummy but also because it brings back so many memories!
- 6 halibut fillets (skin on)
- 1/2 cup Neal Brothers organic roasted garlic tomato sauce or any tomato sauce of your choice
- 1/4 cup raw organic apple cider vinegar
- Juice of one lemon
- 3 garlic cloves, minced
- 1/2 cup cilantro, chopped
- 1.5 tsp. fennel seeds
- 1.5 tsp. minced onion
- 3-4 green onions, sliced
- Sea salt & black pepper to taste
- 1 tsp. Sriracha
- Avocado oil cooking spray
- Place the fish fillets in a large mixing bowl. Season with all the marinade ingredients & toss to coat.
- Cover & refrigerate to let marinate for about 30 minutes OR, cook right away if you must!
- Heat a large skillet over medium-high heat & spray with avocado oil cooking spray.
- Once heated, lower the fire to medium & add your fillets to the skillet. Add any leftover marinade with the fish.
- Cook for about 7-8 minutes on each side, until cooked through but still flaky & not dry.
- Remove from heat & ENJOY! 🙂