A flavorful recipe with lots of sauce, good for serving over couscous or rice. The recipe calls for capers only, but sometimes I add green olives as well. The mix of cumin and cinnamon in a savory dish really evokes the flavors of Morocco.
¾ tsp cumin
¼ cup extra virgin olive oil
1 (15 oz) can of stewed tomatoes, chopped
1½ Tbsp capers, drained
½ tsp cinammon
4 halibut fillets
¼ tsp salt
¼ tsp pepper
Heat oil in a heavy skillet over medium heat and add cumin. Stir occasionally, about 1 minute.
Add tomatoes, capers, cinnamon, salt, and pepper to the skillet. Simmer uncovered and stir occasionally until sauce thickens, about 10 minutes.
Dry fish with paper towels and sprinkle with salt and pepper, then add to skillet. Cover and simmer until fish is cooked through, about 8-10 minutes. Spoon sauce over fish to serve.