Chilli fish with tahini and mint rice

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


For the mint rice

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

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