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Fish The Dish Butter-Poached Halibut with Couscous


4 5oz pieces of halibut​
Salt to taste
Oil for searing
Lime juice to taste​
Morrocan Butter
1 tbsp canola oil
1/2 medium onion chopped
2 garlic cloves chopped
1 tbsp sweet paprika
2 tsp cumin seeds or ground cumin
Pinch of cayenne
Salt to taste
1/2 cup of white wine
Juice of 1/2 lime
1 lb of butter cubed and cold
2 cups couscous
2 1/2 cups boiling water
2 tbsp olives chopped
1/4 cup dried black currants
2 tbsp cilantro chopped
3 tbsp parsley chopped
1 tbsp butter
1/8 tsp salt
Lime juice
Boiling water to cover

Preheat the oven to 300​°F.
Pour dry couscous into a baking dish. Evenly distribute olives and currants over top and cover with boiling water. Cover the dish with plastic wrap to trap in the heat. Allow to rest for 10 minutes.
Prepare your butter poaching liquid. Heat oil in an oven proof pan or pot. Add onions and garlic and saute until softened. Add sweet paprika, cumin, cayenne, and a dash of salt and cook for 1 minute. Pour in wine and let reduce for 2 minutes. Squeeze in fresh lime juice and add all of the butter. Allow to melt over gentle heat for approximately 3 minutes, or until butter is fully incorporated. Keep the liquid just below a simmer. It should not boil.
Season halibut with salt and sear in a hot oiled pan. Cook for 2 minutes or until a crust develops on one side. Flip and transfer fish to the pan of Moroccan butter cooked side up. Spoon the butter over the fish several times to incorporate the flavors. Place the fish in the butter into the oven and cook for 3-6 minutes.
Remove the plastic wrap from the couscous and fluff with a fork. Add cilantro, parsley, butter, salt, and lime juice. Stir to combine.
Remove the cooked fish from the butter and plate with the warm couscous with a drizzle of the poaching butter over the top and a fresh spritz of lime juice.

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