Moroccan-Style Halibut
Halibut provides complete protein and a firm, delicate texture, while tomato sauce with lemon and harissa adds fiber, acidity, and gentle heat. Short simmering keeps the fish juicy and flaky. Reduce the sauce before adding the halibut and avoid boiling after the fish is cooked.
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Servings: 3 (1 serving ≈ 367 gram)
Digestion time: 4 hour
Complete protein: ✔
Making the sauce
Slice onion (120 g) and red bell pepper (100 g), and mince garlic (15 g). Sauté the vegetables in olive oil (30 g), then add tomatoes (250 g), harissa paste (15 g), lemon (30 g), capers (20 g), and salt (5 g). Simmer for 10 minutes.
Cooking the halibut
Place halibut (500 g) in the sauce, cover, and cook over low heat for 8–10 minutes, until opaque and flaky. Finish with cilantro (15 g) and serve hot.
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