Morocco-Darjeeling Halibut

Name: Morocco-Darjeeling Halibut
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup/115 milliliters lavender or clover honey (the more fragrant the better); ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); 4 cloves garlic, smashed then finely minced; ½ teaspoon/2 grams ground allspice; 1 teaspoon/3 grams dried ground ginger; 1 cup/140 grams dark raisins; 1 large lemon, well washed, thinly sliced, seeds removed; 1 pound/500 grams fresh red, ripe tomatoes, skinned and seeded, roughly chopped; 1 pound/500 grams fresh red, ripe tomatoes, skinned and seeded, roughly chopped; ½ cup/115 milliliters lavender or clover honey (the more fragrant the better); 4 tablespoons/2 ounces Darjeeling muscatel tea leaves; 1 quart/1 liter spring water; ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); ½ teaspoon/2 grams hot pepper powder (Moroccan, French piment d’Espelette, Hungarian hot paprika, Aleppo pepper, or Italian hot pepper flakes); ½ teaspoon/3 grams coarse salt; ½ teaspoon/3 grams freshly ground black pepper; 2 tablespoons/30 milliliters fruity olive oil; 1 large onion, thinly sliced; 2-pounds/1 kilogram halibut steak, bone in, about 1 inch/3 centimeters thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

A sunny fusion of flavors from two places on the same latitude yet miles apart, India and Morocco, dominate the mild taste of the halibut. The sweet/hot spices are utterly delicious and the soft muscatel Darjeeling exquisitely balances this dish.

Ingredients

2-pounds/1 kilogram halibut steak, bone in, about 1 inch/3 centimeters thick
½ teaspoon/

Asia
Africa
India
Morocco
Darjeeling
Main course
Pescatarian
Gluten-free
Spicy
Mediterranean

Method

Wash and dry the fish. Season on both sides with salt and pepper. Lightly coat an ovenproof (oven to table) 3-quart/3-liter baking dish with olive oil. Center the fish, onions, and tomatoes in the dish. Sc