Grilled Halibut With Grilled Red Pepper Harissa

1. 1

   Prepare BBQ (medium-high heat).

2. 2

   Thread jalapeno and garlic clove onto metal skewer.

3. 3

   Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.

4. 4

   Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.

5. 5

   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.

6. 6

   Grill lemon, cut side down, until charred, about 3 minutes.

7. 7

   Transfer fish to plate and tent with foil to keep warm.

8. 8

   Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.

9. 9

   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.

10. 10

    Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.