Sauteed Halibut with Three Sauces: Harissa, Yogurt-Mint, and Tahini-Garlic

Often, we like to serve fish with more than one sauce. It is interesting and very flavorful, and these sauces can be quickly and easily prepared. The tahini and yogurt sauces can be made in advance and kept refrigerated until used. The Harissa, a North African red pepper sauce, is better prepared right before it is served. We like to serve this with couscous, olives, and either green beans or sugar snap peas. We also suggest trying this with other white fish that is grilled, broiled, or sauteed.

The sauce recipes below each make approximately 1 cup of sauce, enough for 8 medium-sized fillets.

INGREDIENTS:

HARISSA SAUCE

• 1 medium sweet red bell pepper, roasted  or sauteed until very soft (canned, roasted red bell peppers or sun-dried tomatoes can be used in place of the fresh pepper)
• 2 cloves garlic, peeled
• 1/8 to 1/4 cup dried chilies
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon salt
• 1 cup olive oil

YOGURT-MINT SAUCE

• 1 cup plain yogurt
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh mint salt to taste

TAHINI-GARLIC SAUCE

• 1/3 cup tahini
• 2 tablespoons lemon juice
• juice of 1 orange
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh parsley
• salt to taste
• 1/3 cup water, or more as needed

SAUTEED HALIBUT

• halibut fillets, 5 to 7 ounces each
• flour for rolling fillets
• vegetable or olive oil, enough for 1/8 inch in bottom of pan

INSTRUCTIONS:

HARISSA SAUCE

1. In a blender, puree together red pepper, garlic, chilies, caraway seeds, and salt.
2. When mixture is smooth, add the olive oil in a slow, steady stream as blender is running.

YOGURT-MINT SAUCE

1. Combine all ingredients in a bowl and whisk together.

TAHINI-GARLIC SAUCE

1. Combine all of the ingredients in a bowl. Whisk together until well combined. Add more water as needed to get a good sauce consistency. As the sauce sits it may thicken, so continue to add more water if needed.

SAUTEED HALIBUT

1. Clean and cut fish fillets into desired portions (usually 5 to 7 ounces each).
2. Pat the fish dry, and roll each fillet in flour. Saute the fish in vegetable or olive oil in a skillet over medium heat until done.
3. Fish is done when the center of the thickest part of the fillet is opaque.