Chef Reem Assil’s custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish. The special blend from Burlap & Barrel is worth seeking out. Their direct-trade model means farmers are able to pocket more revenue, and it results in better-tasting, higher-quality spices for home cooks and chefs.

Ingredients

  • ¼ cup olive oil, divided
  • 2 tablespoons khalta hara (chile spice blend) (such as Burlap & Barrel)
  • 2 teaspoons ground coriander 
  • 1.50 teaspoons ground ginger  
  • 4 (6-ounce) skinless halibut fillets  
  • 2 tablespoons fresh lemon juice plus 4 lemon slices, divided 
  • 4 fresh flat-leaf parsley stems plus 1/2 cup fresh flat-leaf parsley leaves  
  • 4 cilantro stems plus 1/2 cup fresh cilantro leaves 
  • 2 tablespoons thinly sliced serrano chile 
  • 1 large garlic clove, grated 
  • 1 teaspoon kosher salt  
  • Tahini Salad (recipe follows) and flatbread, for serving

Directions

  1. Preheat oven to 400°F with oven racks in middle and top positions. Stir together 2 tablespoons olive oil, khalta hara, coriander, and ginger in a small bowl to form a paste. Rub spice mixture evenly over fish (about 2 teaspoons per fillet). Place lemon slices 4 inches apart on a baking sheet. Top each lemon slice with 1 parsley stem and 1 cilantro stem. Top with fish fillets, and set aside at room temperature 15 minutes. Stir together serrano chile, parsley leaves, and cilantro leaves in a small bowl. Stir together garlic, salt, lemon juice, and remaining 2 tablespoons oil in a separate bowl.

  2. Roast fish on middle rack of preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 10 to 12 minutes. Toss lemon juice mixture with serrano mixture until evenly coated. Serve each fillet with 1/4 cup herb mixture, tahini salad, and flatbread.

Tahini Salad

Gently stir together 2 cups chopped tomatoes, 1 1/2 cups chopped Persian cucumbers, 1 cup finely chopped onion, 1/2 cup chopped parsley, and 1/2 cup chopped mint in a medium bowl. Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons tahini, 2 minced garlic cloves, and 2 3/4 teaspoons kosher salt in a small bowl until combined. Pour dressing over tomato mixture, and toss until well coated. Serve immediately. (Total: 10 min; Serves: 4)