HALIBUT TIBS

Halibut Tibs image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 pound skinless halibut fillet, cut into 1-inch cubes
2 tablespoons Berbere Spice Blend, recipe follows
Kosher salt
2 tablespoons ghee
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
3 garlic cloves, finely chopped
One 1-inch piece ginger, peeled and finely chopped
1 medium jalapeno, finely chopped (leave the seeds in for the most heat), plus sliced jalapeno, for garnish
4 ripe plum tomatoes, chopped
1/4 cup dry white wine
Injera, for serving
Lemon wedges, for serving
1/4 cup ground New Mexico chile
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn't have to be completely cooked through at this point; it will cook more in the sauce.)
Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes.
Serve topped with the sliced jalapenos with injera and lemon wedges on the side.
Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.