Halibut Steaks with Moroccan Spiced Oil

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon crushed red pepper
• 2 1/2 tablespoons extra-virgin olive oil
• Four 1/2 -pound halibut steaks, about 1 inch thick
• Salt and freshly ground pepper

1. In a small skillet, toast the coriander, cumin and fennel seeds over moderate heat, shaking the skillet, just until fragrant, about 3 minutes.
2. Transfer to a spice grinder or mortar, add the crushed red pepper and grind to a powder.
3. Return the ground spices to the skillet.
4. Add 2 tablespoons of the olive oil and cook over low heat just until warmed through.
5. Pour the oil through a very fine strainer or a tea strainer and keep warm.
6. In a large nonstick skillet, heat the remaining 1/2 tablespoon of oil until shimmering.
7. Season the fish with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.
8. Turn and cook the other side until browned and the fish is just cooked through, about 3 more minutes.
9. Transfer the halibut to warmed plates, drizzle with the spiced oil and serve.

coriander seeds, cumin seeds, fennel seeds, red pepper, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/halibut-steaks-with-moroccan-spiced-oil (may not work)