Grilled Halibut with Grilled Red Pepper Harissa

Ingredients for Grilled Halibut with Grilled Red Pepper Harissa

• 1 red jalapeño chilli

• 1 spicchio d'aglio, sbucciato

• 4 5- to 170g halibut or mahi-mahi fillets

• 2 large red peppers, quartered lengthwise, seeded

• Olive oil for brushing plus 40g 2 teaspoons ground cumin, divided

• 2 teaspoons ground coriander, divided

• 1 lemon, halved

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoons cumin and 1/2 teaspoons coriander. Grill fish, 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 peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 60ml 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.

Avvertenza

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