The rich aroma and flavors that come about when sautéing onions to the point of caramelization is irresistible. Throw in organic home garden sweet cherry tomatoes and some finely grated ginger and minced garlic, the combination is giddying.
That's how this Halibut and Potatoes dish started -- with a rich base for the gravy brought in by prolonged gentle sautéing of onions, tomatoes, ginger and garlic, with a sprinkling of salt and turmeric powder.
Meanwhile, halibut was rubbed with Ethiopian Mekelesha spice powder and some salt, and allowed to marinate for a while. Chunks of potatoes were steamed just enough so they can finish cooking with the gravy.
When the onions are almost caramelizing, add in the halibut and potatoes, splash some water, cover and allow to sweat and simmer till fish is cooked and potatoes are fork-tender.
Drizzle some fresh lemon juice, garnish with spring onions and cilantro, serve with warm cooked pearl millet and Sprouted Moong Bean Salad.
Over the last few years, portioned plated meals for dinners has become the norm. I rarely do family-style meals anymore. However, I do make the portions quite small to start with so we can go for seconds to simulate family-style dining.
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