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
Toss the halibut in a large bowl with the Berbere and 1/2 teaspoon salt.
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)
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.
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
Combine all of the spices in a small skillet.
Toast over medium low heat, stirring constantly, until fragrant, about 2 minutes.
