Halibut in chraime sauce (spicy Tunisian fish stew)
2 Points, Fish, Middle Eastern, Weight Watchers
Ingredients
2 Tbsp olive oil
4 medium garlic cloves (minced)
1 tsp ground cumin
3/4 tsp smoked paprika
1/2 tsp ground turmeric
2 Tbsp canned tomato paste
1 1/2 pounds tomatoes (cored and chopped)
1/2 cups roasted red peppers chopped (packed in water)
1 Tbsp or up to 3 tbsp harissa paste
3/4 tsp kosher salt (divided)
1 1/2 pound(s) 4 (6-oz) fillets or steaks uncooked halibut fillet(s)
1/4 cup chopped cilantro
Directions
In large skillet, heat oil over medium-low and swirl to coat pan. Add garlic and cook, stirring occasionally, just until beginning to turn golden, about 3 minutes. Add cumin, paprika, and turmeric and cook, stirring constantly, until aromatic, about 1 minute. Add tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute. Stir in tomatoes, red peppers, harissa, and 1/2 tsp salt. Cover and cook, stirring occasionally, until tomatoes break down and become saucy, stirring occasionally, about 15 minutes. Uncover and increase heat to medium-high. Cook sauce until slightly thickened, about 5 minutes.
Sprinkle remaining 1/4 tsp salt over fish. Nestle fish in sauce. Cover and adjust heat to keep liquid at medium simmer. Cook until fish flakes easily with fork, 5 to 6 minutes. Remove from heat. Sprinkle sauce with cilantro.
Nutrition
2 smart points