Chile Fish with Tahini

You’re in the right place if you’re looking for something different. Tomatoes and chiles and caraway seeds and tahini. And fish. It’s an Ottolenghi recipe and if you’re familiar with him, that’s all you need to know. If not, just know that Ottolenghi is known for strange combinations that create irresistible flavors. Recipe is demoed with halibut steak, but any firm, white fish will do.

Chile Fish with Tahini (Chile Halibut)

by Yotam Ottolgenhi

Ingredients
1.75 lb/800 g halibut (orother firm white fish), either 4 steaks, on the bone or 4 fillets, skinless and boneless
salt
1/4 cup/60 ml olive oil
1 or 2 red chiles, chopped crosswise into 3/4-inch/2cm chunks, mostly seeded
3 garlic cloves, thinly sliced
1 tsp caraway seeds, plus 1/4 tsp to serve
1 ancho chile, trimmed, seeded and torn into 2-inch/5cm pieces (or 1 tsp sweet smoked paprika)
2 lb 2 oz/1 kg plum tomatoes, chopped into 1/2-inch/1cm dice
1/4 cup/50g tomato paste
1/2 tsp granulated sugar
1/4 cup/5g cilanro leaves, roughly chopped to serve

Tahini Sauce:
3 tbsp tahini
1 tbsp lemon juice
1/4 cup/60 ml water
salt