Halibut in Foil Packets With North African Flavors

• 2 preserved lemons
• 23 cup mixed olives, pitted
• 2 garlic cloves, sliced
• 1 teaspoon cumin seeds, lightly crushed
• 1 teaspoon coriander seeds, lightly crushed
• 4 halibut steaks, 1 1/4-inch thick, about 2 pounds
• Salt
• pepper
• 4 tablespoons extra-virgin olive oil
• Chopped coriander, optional

1. Build a campfire and let it burn down until the embers glow; you dont want flames to cook the fish.
2. Otherwise, heat an oven to 400 degrees.
3. Quarter the preserved lemons.
4. Slice away and discard the flesh and pith.
5. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
6. Place each halibut steak in the center of a large double layer of aluminum foil.
7. Fold up the edges slightly, then lightly season the fish with salt and pepper.
8. Top with 1/4 of the olive mixture and 1 tablespoon olive oil.
9. Bring the edges of the foil together and pinch them firmly to create an airtight seal.
10. The packets can be made a few hours ahead and refrigerated.
11. Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it.
12. Leave to cook for 10 minutes or so, depending on the heat of the fire.
13. The fish should feel just firm if prodded through the foil with a wooden spoon handle.
14. Otherwise, cook in the oven for 15 minutes.
15. Unwrap the packets carefully and scatter with chopped coriander, if you like.

lemons, mixed olives, garlic, cumin seeds, coriander seeds, salt, pepper, extravirgin olive oil, coriander

Taken from cooking.nytimes.com/recipes/1013833 (may not work)