For the Sauce

1 ½ tsp coriander seed, toasted

½ tsp cumin seed, toasted

1 tsp cumin

½ tsp cardamom

¼ tsp crushed red pepper

5-7 few peppercorns, toasted

1 bunch cilantro

1 punch parsley

4 sprigs mint

4 cloves garlic

½ of serrano pepper (optional, and to taste)

2” sliced preserved lemon rind

⅓ c olive oil

Juice of 1 - 2lemons

Salt and pepper

 

For the Fish

2-3 fillets halibut 

1 lemon

Arugula

Pine nuts

Serrano pepper

Salt and pepper

 

To make the sauce, place all ingredients in a food processor, or an immersion blender, and blend ingredients until a thick pesto like sauce forms. If it is too thick, add more olive oil, tasting as you go to make sure it is seasoned well. Lemon juice here is always a bit tricky depending on size and acidy, so start with the juice of 1 lemon first. 

Once the sauce is finished, make your fish. Preheat oven to 400.  First, pat dry the fish and season with salt and pepper. Slice lemon into thin slices and place layered, on top of year fillet, about 3 slices each. In a baking sheet or oven safe pan or skillet, place a piece of parchment paper large enough for the 3 fillets to sit on. Place fillets on pan and brush with olive oil. Bake for about 10 minutes. The fish should flake!

To serve, place fillet on a plate or pasta bowl. Add arugula, pine nuts, serrano slices and drizzle with lemon juice and olive oil. Top with herbed sauce and serve. 

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