Grilled Halibut With Grilled Red Pepper Harissa
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
33
Spice
58
Sweetness
42
Sourness
41
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 tsps
Ground Cumin (divided)2 tsps
Ground Coriander (divided)Directions:
1
Prepare barbecue (medium-high heat)
2
Thread jalapeño and garlic clove onto metal skewer
3
Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper
4
Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander
5
Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables
6
Grill lemon, cut side down, until charred, about 3 minutes
7
Transfer fish to plate and tent with foil to keep warm
8
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem
9
Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender
10
Process until coarse puree forms
11
Season sauce generously to taste with salt and pepper
12
Place 1 fish fillet on each of 4 plates
13
Squeeze grilled lemon over
14
Spoon sauce over fish and serve
15
Prepare barbecue (medium-high heat)
16
Thread jalapeño and garlic clove onto metal skewer
17
Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper
18
Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander
19
Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables
20
Grill lemon, cut side down, until charred, about 3 minutes
21
Transfer fish to plate and tent with foil to keep warm
22
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem
23
Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender
24
Process until coarse puree forms
25
Season sauce generously to taste with salt and pepper
26
Place 1 fish fillet on each of 4 plates
27
Squeeze grilled lemon over
28
Spoon sauce over fish and serve