Moroccan-Style Spiced Halibut with Grilled Flatbread

Ingredients

• 1 cinnamon stick
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp ginger
• 1/8 tsp cayenne pepper
• 2 Tbsp canola oil
• 4-5 ribs celery, cut on the bias
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 4 Roma tomatoes, seeded and finely chopped
• 4 halibut fillets (6 oz)
• 4 pieces grilled flatbread

Directions

1. In large non-stick pan, add cinnamon stick, coriander, paprika, ginger and cayenne pepper. Toast over medium high heat until fragrant, about 30 seconds.
2. Add canola oil, celery and onion and cook 3-5 minutes until vegetables are softened. Stir in garlic. Add chicken broth and chopped tomatoes. Continue to cook uncovered about 8-10 minutes.
3. Push halibut fillets into sauce. Reduce heat, cover and simmer gently until fish is just cooked through, about 8 to 10 minutes. Serve with grilled flatbread.

Recipe Yield: Yield: 4 servings. Serving Size: 1 halibut fillet with 1 cup vegetables.

Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.