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
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
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