- 800gr halibut
- 60ml olive oil
- 1-2 red chilis
- 3 cloves garlic
- 1 tsp caraway seeds plus a few extra to serve
- 1 dried ancho chili or 1 tsp sweet smoked paprika
- 1kg plum tomatoes
- 2 tbsp tomato paste
- 1/2 tsp sugar
- 5gr parsley chopped
- 50 gr tahini
- 1 tbsp lemon juice
Season the fish with salt (1/2 tsp) and set aside.
Put the oil in a frying pan and fry the chilis at medium high heat 2 minutes. Add garlic, caraway seeds and ancho chili and continue to fry for 1 minute. Add tomatoes, paste, sugar and 1.2 tsp salt, then bring to a boil. Reduce to medium heat and leave to simmer for 15 minutes.
Add fish, cover and cook 10 minutes.
Add lemon to tahini with 60ml water and 1/8tsp salt.
When ready to serve, take the fish out and set aside keeping warm. Cook the sauce until thick. Add salt if needed. Place fish on the plate, add the tomato sauce and tahini sauce and sprinkle with parsley.