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Originally published Wednesday, February 21, 2007 at 12:00 AM

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Recipe: Baked Halibut with Moroccan Spices

Serves 4 1 tablespoon vegetable oil, plus extra for baking pan

1-1/3 pounds halibut fillet

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon kosher salt

Freshly ground black pepper

Optional: chopped cilantro for garnish

4 lime wedges

1. Preheat oven to 450 degrees. Line the bottom of a broiling pan with aluminum foil; brush the top with a little oil.

2. Cut the fish into 4 serving pieces and brush all sides with the remaining tablespoon oil; place on the pan. Mix cumin, coriander, cinnamon, cayenne, salt and a few grindings of black pepper. Rub the mixture over the tops and sides of the fish.

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3. Bake fish without turning until just opaque in the center, about 12 minutes per inch of thickness. Using a wide spatula, separate fish from skin and transfer to serving plates. Sprinkle with cilantro if using and serve with lime wedges.

Data per serving:

Calories 200

Protein 31.58g

Fat 7.07g

Carbohydrates 0.64g

Sodium 207mg

Saturated fat 0.95g

Monounsaturated fat 3.76g

Polyunsaturated fat 1.48g

Cholesterol 48.26mg

From "The Big Book of Fish & Shellfish" by Fred Thompson

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