This sweet and sour sauce soaks into the halibut, playing off the silky, savoury onions and crispy crusted but tender fish.The harissa gives it a smoky, mildly spicy, tomato base. A quick sear and a gentle braise is all it takes.
Halibut with Currants, Harissa and Sherry
3 tbsp harrief or harissa paste*
1 tsp ground cumin
2 halibut fillets, skin on (about a pound)
1/2 tsp salt (you’ll need more or less depending on he saltiness of your harrief or harissa)
2 tbsp rice flour or all-purpose flour
1 1/2 tbsp olive oil
4 shallots, finely chopped
4 tbsp sherry vinegar
2 1/2 tbsp apple cider vinegar
1 tsp ground cinnamon
1/4 tsp pepper
1 cup water
2 tsp honey
1 tbsp rose water, optional
1/2 cup dried currants or barberries (or mince dried cranberries in a pinch)
Combine the fish with the cumin, salt and half the harrief or harissa in a small bowl or plastic bag. Place in the fridge for at least 2 hours, max 6 hours (use less salt if marinating for 6).
Remove from the bag and shake off the excess paste. Place skin-side-up on a plate and sieve the flour over top (don’t turn the fish over). Heat the oil in a large skillet over high heat. When hot, add the fish flour-side-down. Set the timer for 2 minutes. Sieve the rest of the flour over the top side of the fish in the skillet. Turn the fish now and fry two minutes more. Remove to a plate.
Add the onions to the pan, reduce the heat to medium-low and brown for 8 minutes. Add a tbsp of water if they start to stick too much. Add the remaining 1 1/2 tbsp harrief or harissa along with the vinegars, cinnamon, black pepper and water. Bring to a boil then reduce the heat to low and simmer for 10-15 minutes, until thickened.
Stir in the honey, rose water (if using) and currants. Taste and add more salt if needed. Return the fish to the pan and keep spooning the sauce over top, basting it for 3 minutes in the simmering sauce. Add a little water if too thick.
*You can buy harissa at Middle Eastern grocery stores. And you can make your own harrief from this recipe.
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