Grilled Halibut With Grilled Red Pepper Harissa
This tasty grilled halibut dish is served with a homemade harissa made from charred peppers and spices. It's a simple yet impressive meal that comes together quickly, ideal for a weeknight dinner. The fish is seasoned with cumin and coriander before grilling, then finished with a squeeze of grilled lemon and the vibrant pepper sauce.
Ingredients
- 1 red jalapeno chile
- 1 garlic clove, peeled
- 4 (5 -6 ounce) halibut fillets (or mahi-mahi)
- 2 large red bell peppers, quartered lengthwise, seeded
- olive oil, for brushing (plus 1/4 cup)
- 2 teaspoons ground cumin, divided
- 2 teaspoons ground coriander, divided
- 1 lemon, halved
Method
- Prepare your barbecue for medium-high heat.
- Skewer the jalapeno and peeled garlic clove onto a metal skewer.
- Lightly coat the skewered jalapeno and garlic, the fish fillets, and the bell pepper quarters with olive oil, then season with salt and pepper.
- Season the fish with 1/2 tsp cumin and 1/2 tsp coriander.
- Grill the fish, bell peppers, jalapeno, and garlic until the vegetables are tender and charred and the fish is just cooked through, which takes about 4 minutes per side for the fish and 8 minutes per side for the vegetables.
- Grill the lemon halves, cut side down, until charred, for about 3 minutes.
- Move the fish to a plate and cover it loosely with foil to keep it warm.
- Peel the charred skin from the bell peppers and remove the stem from the jalapeno. place the peppers and jalapeno in a blender, discarding the peel and stem.
- To the blender, add the garlic clove, the remaining 1/4 cup of olive oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander. Blend the mixture into a coarse puree, then season the sauce well with salt and pepper.
- Plate each fish fillet. Squeeze the juice from the grilled lemon over the fish, then spoon the harissa sauce on top before serving.
Nutrition (per serving)
Sodium103300 mg
Recipe details
CategoryHigh Protein
AuthorDr. Jenny
