The big joke in our house is that the one thing my husband and I disagree on is what kind of fish to serve on Shabbat. You may find this hard to believe, but my Moroccan husband actually requests gefilte fish (which most Moroccans wouldn't even consider touching....) while I much prefer to serve delicious Moroccan fish made using either Nile Perch, Musht (Talipia) or Halibut. (Namely prefer to serve on account of my children's preference and what I think guests will enjoy, I'm personally on a mostly vegan journey, so no fish for me for the time being.)
Truthfully the fish looks so beautiful before cooking that I just had to snap a little photo, and also let you in on a little secret regarding cooking Halibut on the stovetop. Are you ready? DO NOT ADD WATER. Yes, really! Halibut is such a moist, fatty fish, that all of the liquid that it releases when cooked on a low flame is more than enough.
So do follow my Moroccan fish recipe, just skip the water, and of course make sure to keep an eye on that fish so that it doesn't burn or dry out. That is it!
