April's Fish: Tahini Halibut with Walnuts

April's Fish: Tahini Halibut with Walnuts

An out of the ordinary halibut dish with an endearing back story. In France, there is an adorable April Fool's Day tradition that you may not have heard about. Children like to make paper fish, and then take them to school to tape to their classmate's backs. The last child with a fish remaining on their back is the crowned the April fool.

This tradition stems from a much older traditional April Fool's day joke. Someone would be sent to market for 'April fish,' not realizing that the market for fresh fish had ended in March, thus making them an April fool!


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


For the Sauce:

  1. Combine first three ingredients in a small bowl with a whisk.
  2. 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:

  1. Preheat oven to 350.
  2. Rinse halibut fillets lightly under cool running water and pat dry.
  3. Rub with olive oil and season liberally with sea salt and cracked pepper. Place the fillets into an oven safe dish.
  4. Add sauce to the top and cover.
  5. 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.
  6. Once finished add cilantro and walnuts to the top. Serve with rice and your favorite vegetable side!



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