preserved lemon & harissa halibut

+ a special code from Great Jones for the hot saucies

there’s a piece of halibut under all this delish sauce!

If you’ve been around here since 2020 then you guys know my deep love for Great Jones cookware. Besides the fact that their famous (and amazing btw) dutch oven was the first big girl cookware I ever purchased for myself, they also have been HUGE supporters in me & my career in food!

Back in 2020 in the peak of covid, Great Jones reposted a pic of mine to their feed using that same dutch oven pot with a short rib ragu I made in it. My big sister, Janell posted to her stories & told everyone to flood the post & tag me and y’all did! A couple hours later, the founder Sierra DM’d me saying we should partner together and the rest is history!

We’ve done cooking classes together, featured me in their Great Ones write up and I was even a model (weird to say model lol but here we are) for their summer cast iron float!

Whenever someone asks me for reccos of pots & pans, I always say Great Jones!

me for Great Jones summer 2024

…and because they have always supported me, they gave me a special code for the hot saucies! It’s almost spring y’all so spring cleaning also involves any old dusty pots lol!

Use code: HOTSAUCE20 for 20% off sitewide (with some exclusions) from 3/18-3/25

…and of course you guys need a recipe to use in your new pots! This preserved lemon + harissa halibut is light, super flavorful & extra delicious!

Ingredients (Serves 2-4)

• 1 lb halibut, cut into 2 or 4 pieces

  • hot saucie tip: salmon would also be great for this if you can’t find or don’t like halibut. Both give a meaty texture!

• 1/2 preserved lemon, chopped & seeds removed

• 1-2 heaping tablespoon harissa paste

• 1 tablespoon maple syrup

• 1/2 yellow onion, thinly sliced

• 3 garlic cloves, thinly sliced

• 1.5 teaspoons of New York Shuk Baharat spice (I really like this brand & available online, Sprouts (LA) or Whole Foods)

  • hot saucie tip: If you can’t find this you can grab any spice blend using these spices like black pepper, cinnamon, all spice & cumin. This is a warming spice blend that is cozy with Moroccan influence! Super good

• 1/4 cup white wine

  • hot saucie tip: any citrus forward white wine you like to drink, use it! I always have a sauv blanc in my fridge so I used that!

• 1/3 cup water, reserved to thin out the sauce

• kosher salt, to taste

• 1 tablespoon avocado oil

• optional garnishes gives texture & a pop of fresh herbs: chopped pistachios, mint, dill & parsley

Tools

• wide sauté pan with lid

• chef’s knife

• cutting board

• prep bowls

• measuring cup & spoons

Directions

1. In a sauté pan, add some avocado oil to a pan on medium heat and let it get hot.

2. Add sliced onions with a little salt & let them sauté & get soft for 3-5 minutes.

3. Add garlic and sauté until fragrant, about 1 minute.

4. Add the spice blend & harissa, stir to combine and let the flavors bloom within the oil aka letting the flavors of the spices pop!

5. Add the white wine, some of the reserved water and stir to combine to let the sauce thicken & develop, about 5 minutes. You may need to add more water depending how thick or thin you want your sauce!

6. Add maple syrup & give it a taste! May need a little more salt to bring out the flavors.

7. Add the halibut pieces in the sauce & cover with a lid. Let cook for 5-6 minutes until done, depending how big your pieces of fish are.

8. Serve in a wide bowl with the halibut covered in lots of sauce topped with the garnishes!