Urfa-Spiced Halibut with Blistered Grapes & Charred Scallions
I first dreamed up this dish during a rainy autumn evening in London, desperately missing the vibrant, sun-drenched markets of Tel Aviv. I wanted something that felt like a warm hug but tasted like a bright celebration. Pan-seared, spice-crusted halibut sits on a generous swoop of garlicky lemon tahini—because obviously, tahini belongs on absolutely everything! But the real magic happens on top. We throw sweet red grapes and whole scallions into a screaming-hot cast iron pan until they blister, burst, and char. I remember the first time I made this for my friends; the jammy juices mingled with toasted pistachios and absolute mountains of fresh mint and cilantro, and the entire dining room went completely silent after the very first bite. It is sweet, savory, smoky, and an absolute masterclass in texture and temperature contrast. This recipe is incredibly special to me because it boldly proves that fruit completely belongs in savory dishes. The Urfa biber adds a wonderful raisiny, sun-dried heat, but if you do not have it, a mix of smoked paprika and a tiny pinch of chili flake works beautifully. You can also easily swap the halibut for a thick, roasted cauliflower steak if you want to keep it plant-based. Just promise me you will not skimp on the herbs!
Featured Recipe
Urfa-Spiced Halibut with High-Heat Blistered Grapes & Charred Scallions
Pan-seared, spice-crusted halibut sits on a generous swoop of garlicky lemon tahini, but the real magic is what goes on top. We are throwing sweet red grapes and whole scallions into a screaming-hot cast iron until they blister, burst, and char, releasing their jammy juices to mingle with toasted pistachios and fresh herbs. It is sweet, savory, smoky, and an absolute masterclass in texture and temperature contrast.
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Timeline
Ingredients
- 4 (6-oz) fillets Halibut fillets(Skinless, patted very dry)
- 1 tbsp Urfa biber(Aleppo pepper works as a substitute)
- 1 tsp Ground coriander
- 1.5 tsp Kosher salt(Divided use)
- 3 tbsp Olive oil(Divided use)
- 1.5 cups Red seedless grapes(Left whole)
- 1 bunch Scallions(Root ends trimmed, cut into 2-inch pieces)
- 1/3 cup Pistachios(Toasted and roughly chopped)
- 1/4 cup Pomegranate seeds
- 1/2 cup Fresh mint(Packed, roughly torn)
- 1/4 cup Fresh dill(Roughly chopped)
- 1 whole Lemon(Zested and juiced (you need 2 tbsp juice))
- 1/2 cup Tahini paste(Well-stirred)
- 1 clove Garlic(Finely grated or minced)
- 1/3 cup Ice water
Instructions
- 1
In a medium bowl, whisk together 1/2 cup tahini paste, 1 clove garlic, 2 tbsp lemon juice, and 1/2 tsp kosher salt. Slowly whisk in 1/3 cup ice water until the mixture transforms from seized and stiff into a pale, silky pool. Set aside.
5 min
Tip: Depending on your brand of tahini, you might need a splash more ice water to achieve a luxurious, spoonable consistency.
- 2
Pat 4 (6-oz) halibut fillets thoroughly dry with paper towels. In a small bowl, mix 1 tbsp urfa biber, 1 tsp ground coriander, and 1/2 tsp kosher salt. Rub this smoky spice blend evenly over all sides of the fish.
2 min
Tip: Dry fish is the secret to a great crust. Don't skip the paper towel step!
- 3
Heat a large cast-iron skillet over medium-high heat until it is smoking hot. Add 1 tbsp olive oil, then immediately toss in 1.5 cups red seedless grapes, 1 bunch scallions, and 1/2 tsp kosher salt. Let them sit completely undisturbed for 2 minutes to get a hard char, then toss. Cook until the grapes literally begin to blister and burst, about 4-5 minutes total. Transfer to a mixing bowl.
6 min
Tip: Do not move the grapes around constantly; you want the direct contact with the hot iron to aggressively blister the skins.
- 4
Return the same skillet to the stove over medium-high heat and add the remaining 2 tbsp olive oil. Carefully place the seasoned halibut fillets in the pan. Cook undisturbed for 3-4 minutes to develop a beautiful crust, then gently flip and cook for another 2-3 minutes until opaque and flaky.
6 min
Tip: If the fish resists when you try to flip it, give it another 30 seconds. It will naturally release from the pan when the crust is ready.
- 5
While the fish sears, finish your grape salad. Add 1/3 cup pistachios, 1/4 cup pomegranate seeds, 1/2 cup fresh mint, 1/4 cup fresh dill, and the zest of 1 whole lemon to the bowl with the warm blistered grapes and scallions. Toss gently to combine. The jammy juices from the burst grapes will act as the dressing.
3 min
Tip: Wait to mix in the delicate herbs until right before plating so they don't wilt too much from the residual heat of the grapes.
- 6
To serve, create a generous, swirling swoop of the tahini on the bottom of each plate. Rest a warm halibut fillet in the center of the tahini, and spoon a massive mountain of the blistered grape and herb salad right over the top.
2 min
Tip: Make sure you scoop up the juices pooling at the bottom of the grape bowl and drizzle them over the fish.
Chef's Notes
People always look at me sideways when I say I'm putting grapes on a screaming hot skillet, but trust me on this. The blistering transforms them—they lose their sharp watery sweetness and become rich, savory, jammy little flavor bombs. Paired with the smoky Urfa pepper on the meaty halibut and the cooling, earthy tahini below... it is absolute heaven.
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.