Iraqi Roasted Tomato and Lemon Halibut with Spicy Baharat Smashed Potatoes

What You’ll Need:

For the Green Yemeni Hot Sauce

1 Bunch Cilantro

1 Bunch Parsley

4 Cloves Garlic, Grated

4 Serrano Pepper, Stems Removed

2 Tsp Lemon Zest

3 Tbsp Fresh Lemon Juice

2 Tsp Kosher Salt

½ Tsp Ground Coriander

½ Tsp Ground Cumin

1 Cup Olive Oil

For the Smashed Potatoes

2 Lbs Baby Potatoes

½ Cup Olive Oil

1 Tsp Black Pepper

1 Tsp Ground Sumac

1 Tsp Ground Coriander

1 Tsp Ground Cumin

½ Tsp Ground Cinnamon

¼ Tsp Ground Allspice

¼ Tsp Ground Cardamom

For the Roasted Halibut

3 Tbsp Olive Oil

2 Medium Sweet Onion, Minced

1 Bunch Green Onion, White and Green parts separated and thin sliced

2 Tsp Ground Coriander

1 Tsp Ground Cumin

1 Tsp Ground Turmeric

½ Tsp Cayenne Pepper

1 6oz Can Tomato Paste

2 Tsp Lemon Zest

Kosher Salt to taste

1 2-3 lbs Half Shell of Halibut, Skin-On

Lemon Wedges for serving

What You’ll Do:

Hot Sauce

1. Blend all ingredients until smooth and set aside

Potatoes

1. Preheat oven to 425 degrees.
2. 1Place a large stock pot of water over high heat until water is boiling. Add the potatoes and boil for 15 minutes or until fork tender.
3. Drain potatoes and set aside.
4. Mix together the oil and spices in a bowl and toss with the potatoes.
5. Using the bottom of large glass or flat bottom jar, smash each potato and set onto a parchment lined baking sheet. Season with salt and pepper then place in oven for 30-35 minutes flipping halfway.

Halibut

1. Set a large sauté pan over medium high heat.
2. Add the olive oil and heat until shimmering. Then add the minced onion and whites of the green onion. Sauté until slightly caramelized… about 10-12 minutes.
3. Once the onions begin to take on some color, add the spices and cook until fragrant… about 2-3 minutes.
4. Add the tomato paste and lemon zest then cook until the paste takes on the color of rust stirring constantly so that the mixture doesn’t burn. Set aside to cool slightly.
5. Place the fish skin side down onto an oiled baking sheet and season liberally with Kosher salt.
6. Spread the tomato mixture over the fish and place into oven for about 15-20 minutes or until the internal temp reached 145.

To Serve

1. Place the halibut onto a large serving platter and garnish with the green parts of the green onion and lemon wedges.
2. Add the smashed potatoes to the sides of the platter and drizzle the hot sauce over top.
3. Enjoy!!