Halibut Steaks with Moroccan Spiced Oil

1. 1

   In a small skillet, toast the coriander, cumin and fennel seeds over moderate heat, shaking the skillet, just until fragrant, about 3 minutes.

2. 2

   Transfer to a spice grinder or mortar, add the crushed red pepper and grind to a powder.

3. 3

   Return the ground spices to the skillet.

4. 4

   Add 2 tablespoons of the olive oil and cook over low heat just until warmed through.

5. 5

   Pour the oil through a very fine strainer or a tea strainer and keep warm.

6. 6

   In a large nonstick skillet, heat the remaining 1/2 tablespoon of oil until shimmering.

7. 7

   Season the fish with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.

8. 8

   Turn and cook the other side until browned and the fish is just cooked through, about 3 more minutes.

9. 9

   Transfer the halibut to warmed plates, drizzle with the spiced oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.