GRILLED HALIBUT w/GRILLED RRP HARISSA

By BobD

Ingredients

• 4 SERVINGS
• Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
• 1 red jalapeno 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Prepare barbecue (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 teaspoon cumin and 1/2 teaspoon coriander.

Grill fish, bell peppers,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 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.