Moroccan fish steaks

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10 min


4 servings

* PLUS Broiling Time: 10 minutes, Marinating Time: 240 minutes


  • 4 halibut or salmon steaks , at least 1-in. thick
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp caraway
  • 1 tbsp fennel or anise seeds
  • 1/4 cup olive oil
  • 2 tsp curry powder
  • 2 tsp honey


  • 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.
  • 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.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 48.1 g,
  • Carbohydrates
  • 4.9 g,
  • Fat
  • 16.2 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 126 mg.

These fish steaks, from Ottawa’s Lapointe’s Seagrill, are marinated in an exotic combo of spices, then broiled to golden-crusted perfection.

Grinding tip

Use a blender, electric coffee grinder or mortar and pestle to grind seeds. For best results with a blender or coffee grinder, whirl all seeds at once.