Grilled White Fish with Chermoula Recipe

Name: Grilled White Fish with Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pinch saffron threads; 1/4 cup hot water; 1 tablespoon canola oil; 3 cloves garlic, finely chopped; 1 teaspoon ancho chile powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon chile de arbol; 1/4 cup extra-virgin olive oil; 1 teaspoon finely grated lemon zest; Juice of 1 lemon; 2 red bell peppers, grilled, peeled, seeded and sliced; 2 ripe beefsteak tomatoes, diced and seeded; 20 fresh mint leaves, torn; 3 tablespoons coarsely chopped fresh cilantro; 2 pound halibut fillet (1 1/2-to-2-inches thick); Canola oil; Kosher salt and freshly ground black pepper

Servings: persons

Pinch saffron threads
1/4 cup hot water
1 tablespoon canola oil
3 cloves garlic, finely chopped
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile de arbol
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1 lemon
2 red bell peppers, grilled, peeled, seeded and sliced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, torn
3 tablespoons coarsely chopped fresh cilantro
2 pound halibut fillet (1 1/2-to-2-inches thick)
Canola oil
Kosher salt and freshly ground black pepper

1
For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom.
2
Heat the canola oil in a small saute pan over medium heat.
3
Add the garlic and cook for 30 seconds.
4
Cook the ancho, coriander, cumin and chile de arbol for 1 minute.
5
Add the saffron and its soaking water.
6
Remove from the heat.
7
Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl.
8
Mix in the bell peppers, tomatoes, mint leaves and cilantro.
9
Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight.
10
Bring to room temperature before serving.
11
For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat.
12
Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper.
13
Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
14
Carefully transfer the halibut to a platter and top with the chermoula immediately.
15
Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pinch saffron threads, 1/4 cup hot water, 1 tablespoon canola oil, 3 cloves garlic, finely chopped, and more.

Yes, Grilled White Fish with Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled White Fish with Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions