0.0 – 0 reviews • Halibut Recipes
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 pound skinless halibut fillet, cut into 1-inch cubes
- 2 tablespoons Berbere Spice Blend, recipe follows
- Kosher salt
- 2 tablespoons ghee
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, cut into 1-inch chunks
- 3 garlic cloves, finely chopped
- One 1-inch piece ginger, peeled and finely chopped
- 1 medium jalapeno, finely chopped (leave the seeds in for the most heat), plus sliced jalapeno, for garnish
- 4 ripe plum tomatoes, chopped
- 1/4 cup dry white wine
- Injera, for serving
- Lemon wedges, for serving
- 1/4 cup ground New Mexico chile
- 2 tablespoons sweet paprika
- 1 teaspoon ground cayenne
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
Instructions
- Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
- Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn’t have to be completely cooked through at this point; it will cook more in the sauce.)
- Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes.
- Serve topped with the sliced jalapenos with injera and lemon wedges on the side.
- Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.