Air-Fryer Moroccan Spiced Halibut with Chickpea Salad
By Afton CyrusPublished on January 7, 2020
Time
35 minutes (12 minutes cook time)
Yield
Serves 2
Ingredients
¾ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground ginger ⅛ teaspoon ground cinnamon Salt and pepper 2 (8-ounce) skinless halibut fillets, 1¼ inches thick4 teaspoons extra-virgin olive oil, plus extra for drizzling1 (15 ounce) can chickpeas, rinsed1 tablespoon lemon juice, plus lemon wedges for serving1 teaspoon harissa ½ teaspoon honey 2 carrots, peeled and shredded2 tablespoons chopped fresh mint
Before You Begin
You can substitute cod or haddock for the halibut. If harissa is unavailable, it can be omitted.
Instructions
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Combine coriander, cumin, ginger, cinnamon, ⅛ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pat halibut dry with paper towels, rub with 1 teaspoon oil, and sprinkle all over with spice mixture. Arrange fillets skinned side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 300 degrees. Cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 16 minutes, using sling to rotate fillets halfway through cooking.
- Meanwhile, microwave chickpeas in medium bowl until heated through, about 2 minutes. Stir in remaining 1 tablespoon oil, lemon juice, harissa, honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Add carrots and 1 tablespoon mint and toss to combine. Season with salt and pepper to taste.
- Using sling, carefully remove halibut from air fryer and transfer to individual plates. Sprinkle with remaining 1 tablespoon mint and drizzle with extra oil to taste. Serve with salad and lemon wedges.
Time
35 minutes (12 minutes cook time)Yield
Serves 2Ingredients
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Salt and pepper
2 (8-ounce) skinless halibut fillets, 1¼ inches thick
4 teaspoons extra-virgin olive oil, plus extra for drizzling
1 (15 ounce) can chickpeas, rinsed
1 tablespoon lemon juice, plus lemon wedges for serving
1 teaspoon harissa
½ teaspoon honey
2 carrots, peeled and shredded
2 tablespoons chopped fresh mint
Ingredients
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Salt and pepper
2 (8-ounce) skinless halibut fillets, 1¼ inches thick
4 teaspoons extra-virgin olive oil, plus extra for drizzling
1 (15 ounce) can chickpeas, rinsed
1 tablespoon lemon juice, plus lemon wedges for serving
1 teaspoon harissa
½ teaspoon honey
2 carrots, peeled and shredded
2 tablespoons chopped fresh mint
Ingredients
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Salt and pepper
2 (8-ounce) skinless halibut fillets, 1¼ inches thick
4 teaspoons extra-virgin olive oil, plus extra for drizzling
1 (15 ounce) can chickpeas, rinsed
1 tablespoon lemon juice, plus lemon wedges for serving
1 teaspoon harissa
½ teaspoon honey
2 carrots, peeled and shredded
2 tablespoons chopped fresh mint
Why This Recipe Works
Rubbing halibut fillets with coriander, cumin, ginger, and cinnamon gave them a warm, fragrant flavor and aroma, and the air fryer cooked them gently and evenly, producing moist and tender fillets. Meanwhile, we made a quick Moroccan chickpea and carrot salad. Warming the chickpeas helped their skins to break down and absorb more dressing, avoiding a lackluster salad. A touch of honey complemented the carrots' sweetness, harissa added heat and complexity, and a sprinkling of mint offered a cooling note and pretty splash of green.
Before You Begin
You can substitute cod or haddock for the halibut. If harissa is unavailable, it can be omitted.
Instructions
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Combine coriander, cumin, ginger, cinnamon, ⅛ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pat halibut dry with paper towels, rub with 1 teaspoon oil, and sprinkle all over with spice mixture. Arrange fillets skinned side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 300 degrees. Cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 16 minutes, using sling to rotate fillets halfway through cooking.
- Meanwhile, microwave chickpeas in medium bowl until heated through, about 2 minutes. Stir in remaining 1 tablespoon oil, lemon juice, harissa, honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Add carrots and 1 tablespoon mint and toss to combine. Season with salt and pepper to taste.
- Using sling, carefully remove halibut from air fryer and transfer to individual plates. Sprinkle with remaining 1 tablespoon mint and drizzle with extra oil to taste. Serve with salad and lemon wedges.
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