Halibut Chraime (Fish in Spicy Tomato Sauce)
Chraime—tomatoey fish that's heady with chiles, garlic, and spices—is a symbol of Jewish-Libyan heritage and home.
Keywords
- Fish & Seafood
- Vegetables
- Main Courses
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Cooking tools:
- Fine-mesh sieve
- Measuring cup
- Mixing bowl
- Measuring spoon
- Skillet
- Thin spatula
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Microplane
- Colander
Ingredients
- 2 tomatoes (6 ounces each), cored and cut into ¼-inch pieces
- 3½ teaspoons kosher salt, divided
- 4 (5- to 6-ounce) skin-on halibut fillet, ¾ to 1 inch thick
- 7 tablespoons extra-virgin olive oil, divided
- 1 large white onion, chopped fine
- 2 longhorn chile
- 1 (6-ounce) can tomato paste
- 1 recipe recipe plus ½ cup chile soaking liquid
- 1½ cups water
- 1 teaspoon grated lemon zest plus 3 tablespoons juice
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