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1
For the tomato-cumin broth:
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2
In a medium saucepan, melt the butter over medium heat and saute the onions and bell pepper until soft, 12 to 14 minutes.
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3
Add the tomatoes, tarragon, thyme, cumin, and stock, raise the heat to high, and bring to a boil, then lower the heat to medium and simmer for 20 minutes.
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4
Strain through a coarse strainer, pushing down on the solids, and season with salt and pepper.
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5
For the halibut:
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6
Preheat the oven to 400F.
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7
Season the fish with salt and pepper.
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8
In a large saute pan, heat the oil over high heat until smoking.
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9
Add the fish flesh-side down and sear until golden, about 30 seconds.
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10
Place the pan in the oven for 4 to 5 minutes, or until the fish is nearly cooked to your preferred degree of doneness.
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11
Return the pan to the stove over high heat and add the butter.
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12
Turn the fish and cook until done, 1 to 2 minutes.
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13
Turn the fish back over and remove from the pan.
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14
(If the fish is difficult to turn, Just leave it in the oven until done, another 1 to 2 minutes.)
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15
To serve:
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16
Mound the couscous in the center of 6 serving plates and top with the fish.
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17
Spoon the broth around the couscous.
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18
Variation
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19
For halibut with tomato-cumin broth and seafood, in a large skillet or saute pan over high heat, bring to a boil 1/2 cup combined stock, water, and wine.
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20
Add 18 cleaned clams or mussels, cover, and steam until they open, discarding any that do not.
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21
Scatter a few steamed clams or mussels around each serving of fish.
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22
Serve tomato-cumin broth with:
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23
Green and yellow squash ribbons
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24
Any seared and roasted or grilled fish and grilled vegetables
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25
Roasted Fennel, Tomatoes, and Olives
