Alaskan halibut is sustainable and delicious. Here, we use a quick homemade spice blend to season both the fish and vegetables. Offer couscous, or basmati or jasmine rice, on the side. Chopped fresh cilantro makes a refreshing garnish.
Spiced Roasted Halibut with Fennel and Onion
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 tsp. ground cinnamon
1/4 tsp. ground turmeric
1 large fennel bulb, cut lengthwise into 1-inch (2.5-cm.) wedges
1 large red onion, halved lengthwise, then cut lengthwise through the root end into 1/2-inch (12-mm.) wedges
3 Tbs. olive oil
Coarse kosher salt and freshly ground pepper
2 halibut fillets (about 6 oz./185 g.) each
Chopped fresh cilantro
Preheat the oven to 450 degrees F (230 degrees C). In a small bowl, combine the cumin, chili powder, cinnamon and turmeric. Combine the fennel and onion wedges in a 10-by-14-inch (25-by-35-cm.) metal baking pan. Add 2 tablespoons of the oil to the vegetables and toss to coat. Sprinkle with 1 tablespoon of the spice mixture and toss. Sprinkle with salt and pepper. Spread the vegetables in a single layer. Roast the vegetables until tender and browned, turning once, about 35 minutes.
Meanwhile, brush a small baking pan with oil. Brush the fish fillets with oil on both sides, sprinkle lightly on both sides with the spice mixture, and salt and pepper. Roast until the fish is almost firm to the touch, 5-8 minutes, depending on the thickness of the fillet.
Transfer the fish and vegetables to warmed plates, garnish with cilantro, and serve right away. Serves 2.