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Originally published Wednesday, February 21, 2007 at 12:00 AM

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Recipe: Baked Halibut with Moroccan Spices

Serves 4 1 tablespoon vegetable oil, plus extra for baking pan

1-1/3 pounds halibut fillet

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon kosher salt

Freshly ground black pepper

Optional: chopped cilantro for garnish

4 lime wedges

1. Preheat oven to 450 degrees. Line the bottom of a broiling pan with aluminum foil; brush the top with a little oil.

2. Cut the fish into 4 serving pieces and brush all sides with the remaining tablespoon oil; place on the pan. Mix cumin, coriander, cinnamon, cayenne, salt and a few grindings of black pepper. Rub the mixture over the tops and sides of the fish.


3. Bake fish without turning until just opaque in the center, about 12 minutes per inch of thickness. Using a wide spatula, separate fish from skin and transfer to serving plates. Sprinkle with cilantro if using and serve with lime wedges.

Data per serving:

Calories 200

Protein 31.58g

Fat 7.07g

Carbohydrates 0.64g

Sodium 207mg

Saturated fat 0.95g

Monounsaturated fat 3.76g

Polyunsaturated fat 1.48g

Cholesterol 48.26mg

From "The Big Book of Fish & Shellfish" by Fred Thompson

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