Oil made from mustard seed, or mustard oil, has a searing bite that will banish any lingering winter chill.
Spring is fast approaching, which means it’s time to say farewell to big production recipes and take advantage of the fresh ingredients popping up at the market. Halibut is perfect for this time of year, as it’s just coming in season, but you can also use cod fillets if that’s what you prefer.
Since we’re already breaking the rules, feel free to alter the measurements in this recipe to suit your palate. It’s also easy to double or even triple the recipe if needed.
Serves | 2 |
- 2 oz greens (spinach, arugula and/or baby kale)
- 2 Tbsp mustard oil
- 2 halibut fillets (approximately 1 lb total)
- kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 tsp whole cumin seed
- ½ tsp ground Aleppo pepper, plus more for garnish
- ¼ cup fresh cilantro, chopped
- 1 medium lime, halved
| Preparation | Lay greens on a serving platter. Heat a heavy-bottomed nonstick skillet over medium high heat; add mustard oil and swirl around pan. Season halibut fillets with salt and pepper; carefully slide into pan and cook, 4 minutes. Carefully flip; continue to cook until done, 3 to 4 minutes. Remove and set over greens.
Reduce heat to medium and add olive oil to pan. Add cumin seed; fry, 30 to 45 seconds, using a spatula to stir constantly and scrape any crispy bits from bottom of pan. Add Aleppo pepper; stir once and then remove from heat. Evenly drizzle oil mixture over fish and greens (you should hear a sizzle as it hits the greens). Garnish with cilantro and more Aleppo pepper; squeeze lime halves over top. Season with salt and pepper to taste. Serve immediately.