Berbere Oven Baked Halibut
This protein packed savory and sweet berbere oven baked halibut recipe is easy and fast to make. Berbere spice is made of paprika and other spices. If you cannot find it locally, highly recommend ordering some or substituting the flavors for a spice mix of smoked paprika, cinnamon, and turmeric as they add the pungent savory flavors you will need to replicate. The berbere seasoning provides a savory balance to the sweetness of the honey. The tomatoes and lemon juice add in a nice acidic element which pairs well with the chickpeas. I like to pair this with quinoa or brown rice which will soak up the flavors of this oven baked halibut dish. – Kara
Serves 4
Ingredients:
- 1 can (15 oz) of chickpeas or garbanzo beans, drained and rinsed
- 12 oz of cherry tomatoes, halved
- 1 large shallot, minced
- 6 garlic cloves, minced
- 1 tbsp of lemon juice
- 3 tbsp of olive oil
- 1/4 cup of low sodium chicken broth
- 1 tbsp of berbere seasoning (or 1/2 tsp of turmeric, 1 tsp of smoked paprika, and 1 tsp of ground cinnamon)
- 1 tsp of paprika
- 1/2 tsp of turmeric
- 1/2 tsp of ground cinnamon
- 1/2 tsp of garlic salt
- 1/2 tsp of black pepper
- 2 tbsp of honey or agave
- 1 lb of halibut, sliced into 4 pieces
*Optional 2 tbsp of cilantro for garnish
Directions:
Preheat the oven to 400 degrees.
In a baking dish, combine the chickpeas, tomatoes, shallots, garlic, 1 tbsp of olive oil, 2 tsp of lemon juice, 1/2 tsp of ground cinnamon, 1 tsp of paprika, 1/2 tsp of turmeric, 1/4 tsp of garlic salt, 1/4 tsp of black pepper together.
Pat the halibut pieces dry.
Combine 1 tbsp of berbere seasoning with the 2 tbsp of olive oil, 1 tsp of lemon juice, 1/4 tsp of garlic salt, and the 1/4 tsp of black pepper in a small bowl.
Coat the halibut on all sides with this mixture.
Place the halibut on top of the chickpea tomato mixture.
Coat the halibut with tbsp 1 of the honey. And pour the 1/4 cup of chicken broth into the dish.
Cook for 20 to 30 mins or when the halibut is flaky.
Remove the baking dish from the oven, tent with aluminum foil and let it rest for 10 mins.
Serve with brown rice and top the halibut with the remaining olive oil and cilantro.
Serves 4 | Calories per serving : 424 | Fat: 15.9 g | Carbs: 27.6 g | Net Carbs: 23 g | Protein: 43.3 g |Iron: 5.4 %
