Moroccan Butter-Poached Halibut Recipe – Aromatic Spiced Fish with Couscous

Moroccan Butter-Poached Halibut Recipe

This Moroccan butter-poached halibut recipe brings together warm spices, rich butter, and delicate seafood for a deeply flavourful yet approachable dish. Featured on Fish the Dish, this recipe pairs tender halibut with a fragrant Moroccan-inspired butter sauce and fluffy couscous studded with olives and currants, making it perfect for both weeknight dinners and special occasions.

The Inspiration

Rooted in the vibrant and aromatic traditions of Moroccan cuisine, this dish celebrates the use of warm spices like cumin, paprika, and cayenne to create depth and complexity. Moroccan cooking is known for balancing savoury, sweet, and tangy elements, and this recipe captures that essence beautifully. The buttery poaching liquid infused with spices and citrus enhances the natural flavour of the halibut, while the couscous provides a soft, fluffy base that absorbs every bit of the sauce.

On Fish the Dish, host Spencer Watts often showcases globally inspired seafood dishes that are both accessible and refined. This recipe is a perfect example of that approach—taking traditional flavour profiles and presenting them in a way that’s easy for home cooks to execute. The result is a dish that feels comforting yet sophisticated, ideal for those looking to explore new culinary influences without complicated techniques.

Ingredients

• Four 4-5 oz Pieces of halibut
• Salt to taste
• Oil for searing
• Lime juice to taste

Moroccan Butter

• 1 Tbsp (15ml) Canola oil
• ½ a medium onion, chopped
• 2 Garlic cloves, coarsely chopped
• 1 Tbsp (30 ml) Sweet paprika
• 2 tsp (10ml) cumin seeds or ground cumin
• Pinch of Cayenne
• Salt to taste
• ½ cup (120 ml) White wine
• Juice of ½ a Lime
• 1 lb (454 g) of butter, cubed and cold

Couscous

• 2 cups (500 ml) Couscous
• 2 ½ cups (625 ml) Boiling water
• 2 Tbsp Olives chopped
• ¼ cup (60ml) Dried black currants
• 2 Tbsp (30 ml) Cilantro, chopped
• 3 Tbsp (45 ml) Parsley, chopped
• 2 Tbsp (30g) Butter
• 1/8 tsp Salt
• Lime juice
• Boiling water to cover

Methods

• Preheat the oven to 300°F/150°C
• 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 sauté 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 to 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 time to incorporate the flavours.   Place the fish in the butter into the oven and cook for 3-6 minutes until fish is cooked.
• Remove plastic wrap from 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 overtop and a fresh spritz of lime juice.  Note – you can keep the poaching liquid in the fridge to use for another recipe later.

Serving Suggestions

Pair the dish with a crisp green salad or roasted vegetables such as carrots, zucchini, or eggplant to complement the Moroccan flavour profile. For beverages, a dry white wine like Chardonnay or Viognier pairs wonderfully with the buttery richness, while a light red such as Pinot Noir can also work for those who prefer red wine. Non-alcoholic options like sparkling water with citrus or a lightly spiced herbal tea can enhance the aromatic experience.

For entertaining, consider serving the couscous family-style in a large dish with the halibut arranged on top and extra butter sauce on the side. This allows guests to help themselves and creates a warm, inviting dining atmosphere.

Final Thoughts

This Moroccan butter-poached halibut recipe is a stunning example of how bold spices and simple techniques can transform a dish into something truly memorable. The delicate halibut absorbs the rich, aromatic butter sauce, while the couscous provides a light and fluffy contrast that ties everything together.

Whether you’re exploring new global flavours or looking for a refined yet easy seafood dish, this recipe offers the perfect balance of comfort and sophistication. It’s a dish that invites creativity, encourages experimentation, and delivers exceptional flavour with every bite.