Pan-Seared Halibut Chraime with Blistered Peppers & Velvet Tahini
Growing up in Tel Aviv, Friday evenings always smelled like Chraime. My grandmother's kitchen would be heavy with the scent of toasted caraway, garlic, and fierce harissa, gently poaching fish for Shabbat. It was pure magic. But years later, working in London kitchens, I realized I craved a bit more texture. I wanted that rich, spicy North African stew, but with a crunch. So, I changed the rules. For my Pan-Seared Halibut Chraime, we heavily sear thick halibut fillets before the gentle braise. Why? Because that golden crust grabs onto the saffron-tomato sauce and won't let go, giving you an incredible textural contrast. We serve this fiery, deeply aromatic fish over an absolute ocean of cooling lemon-garlic tahini—because honestly, tahini belongs on everything—and bury it under a mountain of fresh cilantro, dill, and toasted Aleppo almonds. This dish is my heart on a plate. If halibut isn't looking great at your market, swap in thick cod or sea bass. Don't like it too spicy? Dial back the harissa, but promise me you won't skip the fresh herbs. Generosity is the secret ingredient here. Grab a warm pita, and let's dive in.
Featured Recipe
Pan-Seared Halibut Chraime with Blistered Peppers & Velvet Tahini
This is my love letter to Chraime, the spicy North African fish stew I grew up eating every Friday night in Tel Aviv. Instead of just poaching the fish, we are heavily searing thick halibut fillets first to build an incredible crust, then gently braising them in a wildly aromatic saffron, caraway, and harissa tomato sauce. Served over an ocean of cooling lemon-garlic tahini and buried under a mountain of fresh herbs and toasted Aleppo almonds, it is a masterclass in temperature and texture contrast.
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Timeline
Ingredients
- 1/2 cup raw tahini(High quality, well-stirred)
- 1/4 cup ice water(Plus more if needed to thin)
- 3 tbsp fresh lemon juice(Freshly squeezed)
- 7 cloves garlic(1 grated for tahini, 6 thinly sliced for sauce)
- 1 1/4 tsp kosher salt(Divided)
- 1/4 cup olive oil(Divided use)
- 1/3 cup sliced almonds
- 1/2 tsp Aleppo pepper(Or standard red pepper flakes in a pinch)
- 4 fillets halibut fillets(About 6 oz each, skinless, center-cut)
- 1/2 tsp black pepper(Freshly ground)
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp ground caraway(Do not skip this, it is the soul of chraime)
- 1 large pinch saffron threads(Crushed)
- 2 tbsp tomato paste
- 2 tbsp harissa paste(Rose harissa preferred)
- 1 can crushed tomatoes(15 oz can)
- 1 pint cherry tomatoes(Left whole)
- 1/2 cup water
- 1 cup fresh cilantro leaves(Roughly torn)
- 1/2 cup fresh mint leaves(Roughly torn)
- 1/2 cup fresh dill fronds(Roughly torn)
- 7 cloves garlic(1 clove grated in step 1, 6 cloves thinly sliced in step 4)
- 1 1/4 tsp kosher salt(1/4 tsp in step 1, 1 tsp in step 3)
- 1/4 cup olive oil(1 tbsp in step 2, 2 tbsp in step 3, 1 tbsp in step 4)
- 1/2 tsp Aleppo pepper(Used in step 2)
- 1/2 tsp black pepper(Used in step 3)
- 1 tbsp sweet paprika(Used in step 4)
- 1 tsp ground cumin(Used in step 4)
- 1/2 tsp ground caraway(Used in step 4)
- 1 large pinch saffron threads(Used in step 4)
- 2 tbsp tomato paste(Used in step 5)
- 2 tbsp harissa paste(Used in step 5)
- 1 can crushed tomatoes(Used in step 5)
- 1 pint cherry tomatoes(Used in step 5)
- 1/2 cup water(Used in step 5)
- 1 cup fresh cilantro leaves(Used in step 6)
- 1/2 cup fresh mint leaves(Used in step 6)
- 1/2 cup fresh dill fronds(Used in step 6)
Instructions
- 1
Let us start with the base. In a medium bowl, vigorously whisk together 1/2 cup raw tahini, 1/4 cup ice water, 3 tbsp fresh lemon juice, 1 clove grated garlic, and 1/4 tsp kosher salt. Keep whisking until the mixture seizes, lightens in color, and finally transforms into a velvety, thick cloud. If it is too stiff, add another splash of ice water. Set this aside at room temperature.
5 min
Tip: Ice water is the secret to getting tahini incredibly fluffy and white. Do not use tap water.
- 2
Now for the crunch. Place a large, wide braiser or deep skillet over medium heat. Add 1 tbsp olive oil and 1/3 cup sliced almonds. Toast them, stirring constantly, until they are deeply golden and fragrant, about 3 minutes. Off the heat, stir in 1/2 tsp Aleppo pepper to bloom the spice, then immediately transfer the almonds to a paper towel-lined plate. Wipe the skillet clean.
4 min
Tip: Watch the almonds like a hawk; they go from golden to burnt in a matter of seconds.
- 3
Pat 4 halibut fillets completely dry with paper towels—moisture is the enemy of a good crust. Season them generously all over with 1 tsp kosher salt and 1/2 tsp black pepper. Return the skillet to medium-high heat and add 2 tbsp olive oil. Once the oil is shimmering and nearly smoking, lay the fillets in the pan. Sear undisturbed for exactly 3 minutes to build a magnificent golden crust. Remove the fillets to a plate, leaving them raw in the center.
6 min
Tip: Do not fiddle with the fish. Let the pan do the work. The crust will protect the delicate flesh during the braise.
- 4
Lower the heat to medium. Into the beautifully fish-scented residual oil in the skillet, add 1 tbsp olive oil and 6 cloves thinly sliced garlic. Sizzle for just 1 minute until fragrant but not browned. Now we build the soul of the dish: stir in 1 tbsp sweet paprika, 1 tsp ground cumin, 1/2 tsp ground caraway, and 1 large pinch saffron threads. Let the spices bloom in the hot oil for 30 seconds until the aroma fills your kitchen.
3 min
Tip: Blooming spices in fat is mandatory in Middle Eastern cooking; it awakens the essential oils.
- 5
Stir 2 tbsp tomato paste and 2 tbsp harissa paste into the spiced garlic, cooking for 2 minutes to caramelize the sugars. Pour in 1 can crushed tomatoes, 1 pint cherry tomatoes, and 1/2 cup water. Stir well, scraping up any browned bits from the bottom. Bring the sauce to a vigorous simmer, then turn the heat to medium-low, cover, and let it bubble and thicken while the cherry tomatoes begin to blister and soften.
15 min
Tip: If your harissa is exceptionally fiery, you can reduce it to 1 tablespoon, but I encourage you to embrace the heat.
- 6
While the sauce is doing its magic, prepare your herb shatter. In a medium bowl, combine 1 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, and 1/2 cup fresh dill fronds. Toss them lightly with your hands. Leave them rustic and whole, or tear them roughly. Never mince them into dust; we want vibrant, leafy texture in every bite.
5 min
Tip: Treating herbs as a main salad component rather than a tiny garnish changes everything about the freshness of a heavy stew.
- 7
Uncover the skillet. The sauce should be rich, thick, and deep red. Nestle the partially cooked halibut fillets back into the sauce, keeping the beautiful seared crust exposed above the liquid line. Spoon a little sauce around the edges of the fish. Cover the skillet again and braise gently on low heat for 6 to 8 minutes, until the fish just begins to flake but remains incredibly moist and tender.
8 min
Tip: Keeping the seared side up ensures you do not lose that gorgeous textural crust we worked so hard to build.
- 8
To serve, spread your velvet lemon-garlic tahini in a wide, dramatic swoop across the bottom of a large serving platter. Using a spatula, carefully lift the braised halibut fillets and arrange them over the tahini. Spoon the bubbling harissa sauce and blistered cherry tomatoes generously around the fish. Crown the entire platter with the toasted Aleppo almonds and an absolute mountain of the fresh herb shatter. Serve immediately while the fish is piping hot and the tahini is cool.
5 min
Tip: Encourage your guests to get a bit of fish, sauce, cool tahini, and herbs in every single bite.
Chef's Notes
This dish is the perfect intersection of my London restaurant techniques and my Tel Aviv upbringing. Searing the fish before braising isn't strictly traditional for chraime, but the texture it adds is non-negotiable for me now. The tahini at the base acts as a cooling agent against the fiery harissa. Serve this with a colossal stack of fresh challah or warm pita to mop up every last drop of the spiced oil and tahini emulsion.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.