Chilli fish with tahini and mint rice

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4–6


This spicy fish supper is served in a rich tomato sauce and accompanied with a tahini dressing and mint rice.

By Yotam Ottolenghi

For the mint rice

  • 400g/14oz basmati rice
  • 50g/1¾oz unsalted butter, melted
  • 40g/1½oz fresh mint sprigs
  • 150g/5½oz feta, crumbled into small pieces
  • salt and freshly ground black pepper

For the chilli fish

  • 4 skinless, boneless halibut fillets (or other firm white fish), around 800g/1lb 12oz
  • 4 tbsp olive oil
  • 1–2 red chillies, cut into 2-cm/¾-in slices and seeds removed
  • 3 garlic cloves, thinly sliced
  • 1 tsp caraway seeds, plus ¼ tsp to serve
  • 1 dried ancho chilli, trimmed, seeds removed and torn into 5-cm/2-in pieces
  • 1kg/2lb 4oz plum tomatoes, chopped into 1-cm/½-in dice
  • 2 tbsp tomato purée
  • ½ tsp caster sugar
  • 5 fresh coriander leaves, roughly chopped, to garnish
  • salt

For the tahini sauce

  • 50g/1¾oz tahini
  • 1 tbsp lemon juice
  • salt

For the pomegranate salsa

  • 40g/1½oz pitted green olives, thinly sliced
  • 85g/3oz pomegranate seeds
  • 50g/1¾oz walnut halves, lightly toasted and roughly broken
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 small garlic clove, crushed
  • 10g shredded fresh mint leaves
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