Recipe courtesy of Hawa Hassan

Halibut Tibs

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings


Berbere Spice Blend:


  1. Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
  2. Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn’t have to be completely cooked through at this point; it will cook more in the sauce.)
  3. Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes.
  4. Serve topped with the sliced jalapenos with injera and lemon wedges on the side.

Berbere Spice Blend:

Yield: 1/2 cup
  1. Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.