Pan-Seared Halibut Chraime with Blistered Peppers & Velvet Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.