Halibut Tibs
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
Ingredients
1 pound skinless halibut fillet, cut into 1-inch cubes
2 tablespoons Berbere Spice Blend, recipe follows
Kosher salt
2 tablespoons ghee
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
3 garlic cloves, finely chopped
One 1-inch piece ginger, peeled and finely chopped
1 medium jalapeno, finely chopped (leave the seeds in for the most heat), plus sliced jalapeno, for garnish
4 ripe plum tomatoes, chopped
1/4 cup dry white wine
Injera, for serving
Lemon wedges, for serving
Berbere Spice Blend:
1/4 cup ground New Mexico chile
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Directions
- Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
- 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.)
- 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.
- Serve topped with the sliced jalapenos with injera and lemon wedges on the side.
Berbere Spice Blend:
- 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.