Pan-Seared Halibut Chraime with Blistered Peppers & Velvet Tahini by Yael Mizrahi

Ingredients

• 1/2 cup raw tahini
• 1/4 cup ice water
• 3 tbsp fresh lemon juice
• 7 cloves garlic
• 1 1/4 tsp kosher salt
• 1/4 cup olive oil
• 1/3 cup sliced almonds
• 1/2 tsp Aleppo pepper
• 4 fillets halibut fillets
• 1/2 tsp black pepper
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground caraway
• 1 large pinch saffron threads
• 2 tbsp tomato paste
• 2 tbsp harissa paste
• 1 can crushed tomatoes
• 1 pint cherry tomatoes
• 1/2 cup water
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh dill fronds