The Chef: Stuart Cameron
The Restaurant: Byblos on Miami Beach
The Dish: Roasted Halibut in Chraimeh Sauce

2 Halibut filets
1/4 cup olive oil
2 garlic cloves
2 tsp. paprika
1 tsp. caraway seeds
1/4 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
200 mls. vegetable stock
3 tbs. tomato paste
2 tsp. sugar
2 tbs. lemon juice
1 tbs. pomegranate molasses

Method of Preparation:

– Put caraway and cumin seeds in a hot skillet to toast.  When they’re toasted grind by hand in a mortar and pestle. You can also buy them already ground.

– Next- add olive oil to a hot pan with garlic and sauté. Add paprika, cinnamon and the caraway and cumin.  Cook until it’s aromatic.
Add tomato paste and vegetable stock and simmer.

– Now add sugar, salt and pomegranate molasses which you can buy at specialty stores- or you can also use regular molasses.
When the sauce is done, put it through a strainer.  Add lemon juice to taste.

– For the fish, drizzle olive oil on the halibut and season with kosher salt. Put it in a  pan to sear about 4-5 minutes on each side.

– Turn it over and sear until golden brown. Add butter and spoon it over the halibut and it’s ready.  

To Plate:
Chef Stuart adds the sauce to the halibut- then a dollop of  house-made yogurt on top.  He garnishes with chervil and edible flower petals.

Serving suggestion: Gulab cocktail

Serves:  2

1545 Collins Ave
Miami Beach, FL  33140

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