- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/8 teaspoon crushed red pepper
- 2 1/2 tablespoons extra-virgin olive oil
- Four 1/2 -pound halibut steaks, about 1 inch thick
- Salt and freshly ground pepper
How to make this recipe
- In a small skillet, toast the coriander, cumin and fennel seeds over moderate heat, shaking the skillet, just until fragrant, about 3 minutes. Transfer to a spice grinder or mortar, add the crushed red pepper and grind to a powder. Return the ground spices to the skillet. Add 2 tablespoons of the olive oil and cook over low heat just until warmed through. Pour the oil through a very fine strainer or a tea strainer and keep warm.
- In a large nonstick skillet, heat the remaining 1/2 tablespoon of oil until shimmering. Season the fish with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook the other side until browned and the fish is just cooked through, about 3 more minutes. Transfer the halibut to warmed plates, drizzle with the spiced oil and serve.
Olive Oil A nutty extra-virgin olive oil complements the fish; a peppery oil adds depth to the sauce.
When halibut steaks are dressed in oil, the wine needs to have plenty of richness to compensate. Look for a weighty California Chardonnay.