Grilled Halibut With Grilled Red Pepper Harissa Recipes
GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA
DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.
Provided by Dr. Jenny
Categories High Protein
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare BBQ (medium-high heat).
- Thread jalapeno and garlic clove onto metal skewer.
- Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
- Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
- Grill fish, bell pepper, jalapeno, 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.
- Grill lemon, cut side down, until charred, about 3 minutes.
- Transfer fish to plate and tent with foil to keep warm.
- Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
- Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
- Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.
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GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA RECIPE
From bonappetit.com
5/5 (1)Author Bon Appétit Test KitchenServings 4Total Time 25 mins
- Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. 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. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
- Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 11/2 teaspoons cumin, and 11/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
- Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.
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