1
jar Tomato Bliss Oven-Roasted Heirloom Tomatoes (16 ounces)
2 ounces
olive oil
1 pinch
saffron
2
cloves garlic, finely chopped
1
small roasted red pepper seeded and cut into strips
1
medium hot red chili seeded and chopped
1/2 teaspoon
coriander seeds, crushed
1/4 teaspoon
ground cumin
2 tablespoons
lemon juice
2 teaspoons
each shredded fresh cilantro and mint
salt & pepper
Directions
Warm 1 oz olive oil in a heavy saucepan, add garlic, and cook
gently for about a minute.
Add oven-roasted heirloom tomatoes, coriander seeds, cumin, roasted pepper strips, red chili, lemon juice, salt, and black pepper. Warm the sauce for five to seven minutes.
Pat the halibut filets dry, season with salt and pepper. Warm 1 oz olive oil in a heavy pan, when hot add the halibut filets. Cook for 4 to 5 minutes, then flip in the pan and cook for 3 to 4 more minutes.
Stir the fresh cilantro and mint into the sauce and spoon the warm sauce on the side of the fish.
Halibut is my most favorite fish, and this recipe is a game-changer. Quick prep time and also makes a beautiful presentation, not to mention sublime taste. Put this one on repeat for any dinner party!
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