Basbaas Foods

Halibut Tibs

Halibut Tibs

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Halibut Tibs

Serves 4

  • 1 pound skinless halibut fillet, cut into 1-inch cubes 
  • 2 tablespoons Berbere spice mix (recipe follows) 
  • Kosher salt 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons ghee 
  • 1 large red onion, cut into 1 inch chunks 
  • 3 garlic cloves, finely chopped 
  • 1 (1-inch) piece ginger, peeled and finely chopped 
  • 1 fresh medium jalapeno, finely chopped (leave the seeds in for the most heat), plus sliced  jalapeno for garnish 
  • 4 ripe plum tomatoes, chopped 
  • 1/4 cup dry white wine 
  • Injera, for serving 
  • Lemon wedges, for serving 
  1. Toss the halibut in a large bowl with the Berbere and 1/2 teaspoon salt. 
  2. Heat a large nonstick skillet over high heat. Add the olive oil and ghee. When hot, add the  cubed halibut and sear, tossing occasionally, until well-browned, 1 to 2 minutes. Remove to a  plate. (The fish doesn’t have to be completely cooked through at this point - it will cook more in  the sauce) 
  3. Reduce the heat to medium-high. In the same skillet, add the red onion and cook, tossing  occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the ginger, garlic  and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and  cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook  until thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer  until cooked through, 1 to 2 minutes. 
  4. Serve topped with more jalapenos, plus injera and lemon wedges. 


Berbere Spice Blend

Makes about 1/2 cup

  • 1/4 cup ground New Mexico chile 
  • 2 tablespoons sweet paprika 
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon ground cardamom 
  • 1/2 teaspoon ground coriander 
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon mustard powder 
  • 1/2 teaspoon onion powder 
  • 1/4 teaspoon ground allspice 
  • 1/4 teaspoon ground cinnamon 
  • 1/4 teaspoon ground clove 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon ground nutmeg 
  1. Combine all of the spices in a small skillet.
  2. Toast over medium low heat, stirring constantly, until  fragrant, about 2 minutes.
  3. Let cool completely.