1 ¾ pounds fresh halibut steak
Salt and freshly ground pepper
1 teaspoon ground cumin
1 small fresh hot pepper
4-6 baby red onions
3 tablespoons extra virgin olive oil
1 medium red onion, grated
2 medium tomatoes, halved, seeded, and grated
1 head of garlic cloves, separated
1 tablespoon tomato paste
1 teaspoon ground coriander seeds
1 cup brine-cured olives, rinsed and drained
Flour for dusting
4 cherry tomatoes
¼ cup capers, rinsed and drained
½ preserved lemon peel, rinsed, drained, and cut into thin strips
½ cup finely chopped, toasted walnuts
1 tablespoon chopped celery leaves
Recipe and photo courtesy of California Walnuts [1].
Links
[1] http://www.walnuts.org/cooking-with-walnuts/recipes/tunisian-poached-fish-with-olives-preserved-lemons-capers/