This is absolutely the most delicious fish dish I've ever made. The Hraime or Chraime sauce is red hot and spicy, robust, sweet aroma from the spices, and a little touch of lemon juice making it so perfect to serve for your family that not really fond of fish. To be honest, this is my kind of fish dish, I can eat like this everyday. 

Hraime (Chraimeh). Fish cooked in red hot sauce

Recipe adapted from Yotam Ottolenghi & Sami Tamimi, Jerusalem 

Serve 4

2 large halibut steaks, or  4 salmon steaks (about 1 lb / 950 kg)

2 shallots, roughly chopped
6 cloves garlic, roughly chopped

1 red pepper, coarsely chopped

1/2 tbs smoked paprika
1 tbs caraway seeds, dry roasted - grind to powder

1½ tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp ground cinnamon

2/3 cup water 
3 tbs tomato paste

2 tsp superfine sugar

2 tbs freshly squeezed lemon juice
salt and freshly ground black pepper
3 tbs olive oil

In a food processor add roughly chopped shallots, garlic, and red pepper. Process  to make a very smooth paste. Mix in smoked paprika, ground caraway seeds, ground cumin, cayenne pepper, ground cinnamon.

Heat olive oil in a braiser set over medium heat, add the spice paste, stir fry for 30 seconds. Pour the water, and tomato paste, stir to mix. Let simmer, then add sugar, lemon juice, salt and pepper.  Taste and adjust seasoning as needed.  Add fish steaks, cover the braiser. Continue to simmer, baste the fish from time to time with the sauce for about10 to 15 minutes, or until the fish steaks are cooked and flake easily when lightly pierce with fork. Taste to correct the seasoning. If desire, you can sprinkle in some finely chopped cilantro before serving. I serve this with simple basmati rice, and green bean saute with red onion on the side.