Hawayej Halibut
For this recipe I make a simple sauce using fresh lemon, tomatoes, and dry sliced garlic. It comes together quickly and is a great way to enjoy fish any time.
Category
Main Course
Servings/Yield
2-4
Author
Lior Lev Sercarz
Ingredients
1 pound halibut fillet, cut into two or four portions
1 pint cherry tomatoes, washed and cut in half lengthwise
1 jalapeño, sliced
1 lemon, cut in thin wedges
1 Tbsp capers
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1 Tbsp sliced dry garlic
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1 Tbsp hawayej
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Olive oil
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Salt
Directions
Heat some olive oil in a pan big enough to fit the fish. Add the sliced garlic and cook for about 1 minute on low heat. Add the cut tomatoes, jalapeño, lemon wedges, capers, and a third of the hawayej spice. Cook on medium heat for about 5 minutes. Season to taste with salt.
Season the fish with the remaining hawayej and salt on both sides.
Place the fish pieces in the sauce, cover and cook for about 5 minutes on medium heat till fully cooked (but not over cooked).
The sauce is also great with any leftover cooked vegetables. I had some roasted eggplant this time so added it in. Enjoy!
Recipe Note
Variations & Ideas:
You can replace the halibut with shrimp, salmon or cod.
This sauce would work great as a condiment for grilled meat or fish.
You can cook halloumi cheese the same way.
Questions? Contact helen@laboiteny.com
