This is the first of a series of 5 in the Spice Series by Chef Jean-Philippe. We hope you enjoy it. Read on for a bit of culinary trivia.
Personally, I was not the biggest fan of cumin based on the smell when it is by itself. However, after doing some research into some of my favorite recipes I realized that cumin is used in many dishes that I really loved including many curries and dry rub recipes. So I
have decided that cumin is that spice you just have to have!
Cumin seeds come from a small annual plant and they are harvested after the plant has flowered but before the fruit falls to the ground. The stems are dried and then the seeds are removed. It is important to vigorously rub the seeds together to remove most of the
little hairs found on them.
When purchasing and storing cumin remember that the seeds will last you 3 years if kept in an airtight container while the ground cumin will only last about 1 year in an airtight container. This shouldn’t be a problem, however, because cumin is found in so many recipes. Try this one out and give us your feedback!
Culinary trivia: An interesting fact you probably didn’t know… The greens from a cumin plant are actually cilantro!
Broiled Local Halibut
with Eggplant Purée, Cumin Vinaigrette
Serves 4
- 1.5 lb. Halibut Filet, portion at 6 oz. each
- 2 Eggplants
- 2 Garlic chopped
- 1 tbsp. Olive oil
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 2 Tomatoes, diced
- 2 sprigs fresh thyme
- 2 sprigs fresh lemon thyme
- 4 sprigs Italian parsley
Vinaigrette
- 2 tbsp. Olive oil
- ½ tsp. Ground cumin
- ½ Lemon Juice
- Sea salt
Roast eggplant in the oven. When cooked, take off the skin and keep the inside. Mix it with all the vegetables, season with salt and pepper and cook with olive oil for 10 min.
Mix all the ingredients for the vinaigrette and brush the Halibut, broil until is cook. Make sure you don’t overcook it. Serve on a plate with the eggplant purée.
Bon Appetit!