Halibut steaks recipe

Ingredients

4 175 gram halibut steaks
2 tbsp Olive oil
2 pinches Salt
2 pinches Pepper
1 pinch dill, Fresh
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

Directions

Peel and chop beets into rough 1 cm cubes.
Put in pan, that has a tight fitting lid, along with the cumin and the pomegranate juice 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) When cooked, remove from heat and drain through a sieve reserve the cooking juices.
Put beets in a liquidiser add butter and ziss till smooth.
If too thick add some of the reserved cooking liquor.
Rub the puree through a fine sieve into a clean pan - set aside and keep warm.
FOR FISH;- heat non stick pan on hob - add oil.
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.
Squeeze over a little lemon juice.
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