Halibut ‘Sinye’ by Shirfra Klein| @shifraklein @fleishigsmag


Grouper is hard to find kosher, so we used halibut here, which is the perfect substitution. It’s hearty enough to withstand the hot sear, yet has a deliciously delicate and flaky texture once cooked. Sea bass is another great alternative.

6 (6-ounce) halibut fillets
2 tablespoons grapeseed oil
3 ½ teaspoons kosher salt, divided
1 teaspoon ground black pepper
1 cup Caramelized Onions
6 cloves garlic, thinly sliced
2 teaspoons savory hawaij spice blend (or use curry powder)
1 teaspoon cumin seeds
6 cups baby spinach
½ cup tahini (pure sesame paste)
1 cup ice cold water
½ teaspoon ground cumin
Heat a cast iron pan (or solid frying pan) over medium-high heat.
Drizzle one tablespoon oil in pan.
Coat halibut in 2 teaspoons salt and pepper and sear for five minutes per side. 
Set aside.
Wipe down pan and add another tablespoon of oil, then the onions, garlic, hawaij (or curry) and cumin seeds.
Cook for three minutes.
Add spinach and lower heat to medium. 
Add one teaspoon of salt.
Cook until spinach wilts, about fifteen minutes, stirring every so often.
Place spinach onto a platter and top with the halibut.
Blend tahini, water, the remaining ½ teaspoon salt and cumin until smooth. 
At this point you can serve the fish drizzled with tahini or place in oven safe dish, pour tahini on top of the fish and bake in a 400ºF oven for 6 minutes so the tahini forms a crust over the fish.
Serve warm
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