Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish.
INGREDIENT :
- ¼ cup olive oil, divided
- 2 tablespoons khalta hara (chile spice blend) (such as Burlap & Barrel)
- 2 teaspoons ground coriander
- 1.50 teaspoons ground ginger
- 4 (6-ounce) skinless halibut fillets
- 2 tablespoons fresh lemon juice plus 4 lemon slices, divided
- 4 fresh flat-leaf parsley stems plus 1/2 cup fresh flat-leaf parsley leaves
- 4 cilantro stems plus 1/2 cup fresh cilantro leaves
- 2 tablespoons thinly sliced serrano chile
- 1 large garlic clove, grated
- 1 teaspoon kosher salt
- Tahini Salad (recipe follows) and flatbread, for serving
RECIPE DIRECTION :
- Preheat oven to 400°F with oven racks in middle and top positions. Stir together 2 tablespoons olive oil, khalta hara, coriander, and ginger in a small bowl to form a paste. Rub spice mixture evenly over fish (about 2 teaspoons per fillet). Place lemon slices 4 inches apart on a baking sheet. Top each lemon slice with 1 parsley stem and 1 cilantro stem. Top with fish fillets, and set aside at room temperature 15 minutes. Stir together serrano chile, parsley leaves, and cilantro leaves in a small bowl. Stir together garlic, salt, lemon juice, and remaining 2 tablespoons oil in a separate bowl.
- Roast fish on middle rack of preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 10 to 12 minutes. Toss lemon juice mixture with serrano mixture until evenly coated. Serve each fillet with 1/4 cup herb mixture, tahini salad, and flatbread.
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