Halibut steaks recipe

• 4 175gram halibut steaks
• 2 tbsp Olive oil
• 2 pinches Salt
• 2 pinches Pepper
• 1 pinch Fresh dill
• 2 tsp Crushed dried pomegranate arils
• 1 kg (2.2lbs) Beetroots
• 300 ml (10.6fl oz) Pomegranate juice
• 40 g (1.4oz) Unsalted butter
• 1 tsp Cumin seeds

1. Peel and chop beets into rough 1 cm cubes.
2. Put in pan, that has a tight fitting lid, along with the cumin and the pomegranate juice
3. Bring to the boil - then reduce heat to a simmer - cover with lid and cook till the beets are tender (30 - 45 mins at least)
4. When cooked, remove from heat and drain through a sieve reserve the cooking juices.
5. Put beets in a liquidiser add butter and ziss till smooth.
6. If too thick add some of the reserved cooking liquor.
7. Rub the puree through a fine sieve into a clean pan - set aside and keep warm.
8. FOR FISH;- heat non stick pan on hob - add oil.
9. Season fish and carefully lay presentation side down in pan cook for 4 mins then turn and cook for 3 mins remove pan from hob leaving fish in pan to cook in the residual heat.
10. Squeeze over a little lemon juice.
11. TO SERVE;- spoon beetroot puree equally onto 4 plates - brush presentation side of fish with a little more oil (this will help the dried crushed arils stick) sprinkle with the dried arils and lift on top of puree - garnish with a sprig of dill

olive oil, salt, pepper, dill, pomegranate arils, beetroots, pomegranate juice, butter, cumin

Taken from www.lovefood.com/guide/recipes/12176/martin-blunos-halibut-steaks (may not work)