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Halibut Tibs

Show: Spice of Life

Episode: The Red Gold of Ethiopia

Halibut Tibs

Name: Halibut Tibs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: african
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; 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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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

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:

Yield: 1/2 cup

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.

My Private Notes

Show: Spice of Life

Episode: The Red Gold of Ethiopia

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Halibut Tibs

Berbere Spice Blend:

Berbere Spice Blend:

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