I love the flavors of tagines with chicken and lamb. With this contest, I thought immediately about recreating the flavors of my lamb tagine with a little touch of the flavors of the Silver Palate's Chicken Marbella and pairing it with fish. I went with wild-caught Alaskan halibut (Monterey Bay Aquarium "Best Choice") because that's what looked good today, but I think this would also work well with hake or mahi mahi. You could also use it as a condiment such as with cold sliced leftover chicken or pork roast. To pair this with fish, I'd use about 1.25 lbs of fish, salted and peppered, then seared in a pan on the cooktop and finished in a 450 degree oven for a few minutes, depending on thickness. Make this once and use it as a condiment all week!

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