Ingredients Seafood Fish Halibut Spice-Roasted Halibut with Herbs and Tahini Salad Be the first to rate & review! Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish. The special blend from Burlap & Barrel is worth seeking out. Their direct-trade model means farmers are able to pocket more revenue, and it results in better-tasting, higher-quality spices for home cooks and chefs. By Reem Assil Published on June 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Active Time: 15 mins Total Time: 1 hrs 5 mins Servings: 4 Ingredients ¼ cup olive oil, divided 2 tablespoons khalta hara (chile spice blend) (such as Burlap & Barrel) 2 teaspoons ground coriander 1.50 teaspoons ground ginger 4 (6-ounce) skinless halibut fillets 2 tablespoons fresh lemon juice plus 4 lemon slices, divided 4 fresh flat-leaf parsley stems plus 1/2 cup fresh flat-leaf parsley leaves 4 cilantro stems plus 1/2 cup fresh cilantro leaves 2 tablespoons thinly sliced serrano chile 1 large garlic clove, grated 1 teaspoon kosher salt Tahini Salad (recipe follows) and flatbread, for serving Directions Preheat oven to 400°F with oven racks in middle and top positions. Stir together 2 tablespoons olive oil, khalta hara, coriander, and ginger in a small bowl to form a paste. Rub spice mixture evenly over fish (about 2 teaspoons per fillet). Place lemon slices 4 inches apart on a baking sheet. Top each lemon slice with 1 parsley stem and 1 cilantro stem. Top with fish fillets, and set aside at room temperature 15 minutes. Stir together serrano chile, parsley leaves, and cilantro leaves in a small bowl. Stir together garlic, salt, lemon juice, and remaining 2 tablespoons oil in a separate bowl. Roast fish on middle rack of preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 10 to 12 minutes. Toss lemon juice mixture with serrano mixture until evenly coated. Serve each fillet with 1/4 cup herb mixture, tahini salad, and flatbread. Tahini Salad Gently stir together 2 cups chopped tomatoes, 1 1/2 cups chopped Persian cucumbers, 1 cup finely chopped onion, 1/2 cup chopped parsley, and 1/2 cup chopped mint in a medium bowl. Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons tahini, 2 minced garlic cloves, and 2 3/4 teaspoons kosher salt in a small bowl until combined. Pour dressing over tomato mixture, and toss until well coated. Serve immediately. (Total: 10 min; Serves: 4) Note Find khalta hara online at burlapandbarrel.com Suggested Pairing Citrusy Greek white: Gai'a Monograph Assyrtiko Rate it Print