Place the tamarind paste in a large bowl.
Pour hot water on the tamarind paste and let it sit 10-20 minutes. Mix the tamarind paste with water using a spoon. Mash the tamarind paste as much as possible.
Pour the tamarind and water mixture into a sieve placed on a pot and press through the sieve so only debris and pits are left. You will have a thick tamarind paste in the pot.
Bring the tamarind paste to simmer over medium heat and add salt, pepper, garlic, ginger, paprika and sugar. Cook for about five to ten minutes. Set aside.
Heat olive oil in a nonstick pan over medium high heat.
Pat dry the Alaska halibut fillets with paper towels and sprinkle salt and pepper on one side.
Once the oil is hot and shimmery, place the fillets in the pan, seasoned side down and sear, undisturbed for 5 minutes until it's crispy and golden brown.
Flip and sear the other side for another 4-5 minutes.
Serve pan seared halibut with tamarind sauce, Greek potatoes and pomegranate arils.