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Moroccan fish steaks




Source of Recipe


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List of Ingredients




4 halibut or salmon steaks, at least 1 inch (2.5 cm) thick
1 tbsp ( 15 mL) each of coriander, cumin, caraway and fennel or anise seeds
1/4 cup ( 50 mL) olive oil
2 tsp ( 10 mL) curry powder
2 tsp ( 10 mL) liquid honey


Recipe



1. Place steaks in a single layer in an 8-inch (2-L) square baking dish or in a resealable plastic bag. Mix seeds and coarsely grind (see tip). Stir oil with seeds, curry and honey. Spread over both sides of steaks, letting some drizzle down sides. Cover or seal bag. Marinate in the refrigerator for at least 4 hours, preferably overnight. (For a crusty exterior, don't skimp on marinating time.) Turn steaks once while marinating.

2. When ready to cook, preheat broiler. Place oven rack about 4 inches (10 cm) from broiler. Remove steaks from marinade. Carefully place on a baking sheet just large enough to hold them, making sure steaks are not touching each other. Broil until crust is golden and fish is cooked as you like, from 5 to 6 minutes per side. Serve right away with couscous or rice.