Emerald-Crusted Halibut over Jeweled Tomato-Cherry Braise with Silky Tahini

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a small bowl, steep 1 pinch saffron threads in 1/4 cup hot water. Set aside to bloom and release its golden color.

   2 min

   Tip: Blooming saffron in warm water instead of adding it directly to a dry pan ensures you extract every drop of flavor and color.

2. 2

   In a food processor, combine 1/2 cup shelled pistachios, 1 cup packed mixed fresh herbs (parsley, cilantro, dill), 1 tbsp toasted coriander seeds, 1 clove garlic, 1 tsp sumac, 1/4 tsp kosher salt, and 2 tbsp extra-virgin olive oil. Pulse until the mixture resembles coarse, wet, vivid green sand. Do not puree into a paste; we want that gorgeous nutty texture.

   5 min

   Tip: If you don't have a food processor, you can hand-chop everything very finely and mix in a bowl. It takes elbow grease but it works beautifully.

3. 3

   Pat the 4 (6oz) halibut fillets completely dry with paper towels (moisture is the enemy of a good crust). Season the fish evenly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Press the pistachio-herb mixture generously onto the top of each fillet, packing it down gently. Place on a parchment-lined baking sheet.

   3 min

   Tip: Pressing the crust only onto the top surface protects the delicate white fish from drying out in the oven while ensuring maximum crunch.

4. 4

   In a wide, deep skillet over medium-high heat, warm the remaining 2 tbsp extra-virgin olive oil. Add the 1 sliced red onion and sauté until it softens and the edges begin to catch some dark, sweet color.

   5 min

5. 5

   Add the 1 pint cherry tomatoes, 1 tsp ground cumin, and 1/3 cup dried sour cherries to the skillet. Toss to combine and let cook undisturbed for a minute or two so the tomatoes blister and threaten to burst.

   4 min

   Tip: The sour cherries are my favorite secret ingredient here—they absorb the tomato juices and provide incredible sweet-tart chewy pops of flavor.

6. 6

   While the tomatoes are blistering, slide the baking sheet with the halibut into the oven. Roast until the fish is opaque and flakes easily with a fork, and the crust is fragrant and toasty.

   12 min

   Tip: Halibut cooks quickly. A 1-inch thick fillet usually needs exactly 10-12 minutes at 400°F.

7. 7

   Pour the bloomed saffron water directly into the skillet with the tomatoes. Lower the heat to a gentle simmer and let the liquid reduce slightly into a glossy, jammy braise while the fish bakes.

   8 min

   Tip: Use the back of a wooden spoon to gently smash a few of the tomatoes to thicken the sauce.

8. 8

   While the braise simmers and fish bakes, make the base sauce. In a medium bowl, vigorously whisk together 1/2 cup raw tahini, 3 tbsp fresh lemon juice, 1 clove garlic (finely grated), and 1 pinch kosher salt. It will seize up and look stiff—don't panic. Gradually whisk in 1/4 cup ice water, a tablespoon at a time, until it becomes incredibly light, fluffy, and silky.

   4 min

   Tip: Ice water is the non-negotiable secret to fluffy, cloud-like tahini sauce.

9. 9

   To serve: Use the back of a spoon to create a wide, generous swoosh of tahini on each plate. Spoon the hot, jeweled tomato-cherry braise over the tahini. Carefully set a piece of emerald-crusted halibut on top. Garnish with 1/4 cup pomegranate arils and 2 tbsp extra mixed fresh herbs.

   3 min

   Tip: When the hot, acidic, jammy tomato braise hits the cool, creamy sesame paste, it creates an instant, split sauce that will make you want to lick the plate.