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Grilled Halibut with Grilled Red Pepper Harissa

Source of Recipe

Bon Appetit


Recipe Introduction

Harissa is a spicy Tunisian sauce made from chilies, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

List of Ingredients

Grilled Halibut with Grilled Red Pepper Harissa from Bon Appetit




1 red jalape�o chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
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


Recipe



Prepare barbecue (medium-high heat). Thread jalape�o and garlic clove onto metal skewer. Brush jalape�o, 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, jalape�o, 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 jalape�o, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 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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One serving contains the following: Calories (kcal) 445.46; %Calories from Fat 72.4; Fat (g) 35.81; Saturated Fat (g) 5.71; Cholesterol (mg) 70.25; Carbohydrates (g) 7.07; Dietary Fiber (g) 3.03; Total Sugars (g) 2.51; Net Carbs (g) 4.04; Protein (g) 23.20