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
- Rinse the ﬁsh, pat dry with paper towels, and divide into 6 equal pieces. Season each piece with salt, pepper, and ground cumin. Cover and refrigerate for at least 1 hour.
- Steam the hot pepper and the baby onions until almost tender, about 10 minutes. Stem, seed, and coarsely chop the pepper. Peel the onions.
- In a deep-sided medium skillet, heat 2 tablespoons extra virgin olive oil. Add the grated red onion and cook over medium heat, stirring for 3-4 minutes until softened. Add the tomatoes and cook until the excess moisture evaporates, about 7 minutes. Add the garlic, tomato paste, ground coriander, olives, steamed chopped hot pepper, baby onions, and 1 cup water. Cover and cook over medium heat for 10 minutes.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Dust the seasoned ﬁsh with ﬂour and fry, skin side down in the hot oil for 2 minutes or until the skin is crispy. Turn each piece of ﬁsh, fry for 1 minute, then pour the hot sauce over the ﬁsh. Add the cherry tomatoes, capers, and preserved lemon peel and simmer over low heat for 1 more minute. Remove from the heat, cover, and let stand for 15 minutes before serving. The ﬁsh will ﬁnish cooking in the receding heat.
- Garnish with walnuts and chopped celery leaves.
Recipe and photo courtesy of California Walnuts.
Saturated Fat: 3g