April's Fish: Tahini Halibut with Walnuts
An out of the ordinary halibut dish with a fun back story. Did you know April Fool's dates back to Medieval times? Some believe the holiday got its start when King Charles IV, of France, changed New Year’s Day from Easter Day to January 1 in 1563. Thus, the old holiday became a day of pranks.
One of the first pranks played was to send someone to the market for "April" fish. Little did they know the season for fresh fish in France had ended in March, thus making the errand runner an April fool. Read more about it here.
Ingredients:
For the Halibut:
- 2 Catch Sitka Seafoods Halibut fillets
- Sea Salt & Cracked Black Pepper
- Traditional Olive Oil (we recommend olivelle.com)
For the Sauce:
- 1/3 C Tahini (toasted or raw sesame seed paste)
- Juice from one Lemon
- 1/2 C Water, room temperature or warm - not cold
- 1 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
- 1/4 tsp Cumin, ground
- 1/4 tsp Coriander, ground
- 4 Garlic cloves, ground into a paste with a mortar and pestle
For the Toppings:
- 1/4 C Cilantro, rough chopped
- 1/3 C Walnuts, chopped
Directions:
For the Sauce:
- Combine first three ingredients in a small bowl with a whisk.
- Stir in remaining ingredients with a spoon and let set for at least 30 minutes, up to two hours, or overnight in the fridge.
For the Halibut:
- Preheat oven to 350.
- Rinse halibut fillets lightly under cool running water and pat dry.
- Rub with olive oil and season liberally with sea salt and cracked pepper. Place the fillets into an oven safe dish.
- Add sauce to the top and cover.
- Cook for about 25 - 30 minutes, until the halibut reaches an internal temperature of 145 degrees. Be mindful of carryover cooking, you can remove the fish before it reaches temp and allow it to rest for up to 10 minutes.
- Once finished add cilantro and walnuts to the top. Serve with rice and your favorite vegetable side!
Enjoy!
Mindy
If you liked this recipe you will love our Potato Chip Halibut!
