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Grilled Halibut with Grilled Red Pepper Harissa

posted by Jennifer
Grilled Halibut with Grilled Red Pepper Harissa

A simple, 25-minute dinner to bring your barbeque out of hibernation.  This spicy fish dish is high in B-vitamins and antioxidants like selenium and vitamin C.  The ample vitamin C comes from the jalapeño: a quarter of one jalapeño contains 100% of your recommended daily vitamin C intake!  A perfect way to heat up your summer.

Makes 4 servings (248g/ serving).


1 each – Red jalapeño chile
1 each – Garlic clove
4 each – Halibut or mahi-mahi fillets
2 large – Red bell peppers
¼ cup (63 mL) – Olive oil
2 tsp (10 mL) – Ground cumin
2 tsp (10 mL) – Ground coriander
1 medium – Lemon


  1. Turn barbecue on to medium-high heat.
  2. Thread peeled garlic clove and jalapeño onto metal skewer.
  3. Quarter bell peppers lengthwise; remove seeds.  Brush the peppers, jalapeño, garlic, and fish with olive oil; add salt and pepper to taste.
  4. Sprinkle fish with ½ tsp cumin and ½ tsp coriander.
  5. Grill peppers, jalapeño, garlic, and fish until vegetables are tender and charred and fish is just cooked through.  This will be about 4 minutes per side for the fish, and about 8 minutes per side for the vegetables.
  6. Grill halved lemon, cut side down, until charred (about 3 minutes).
  7. Transfer fish to a plate, and tent it with foil to keep warm.
  8. Discard jalapeño stem and any charred skin from the peppers – transfer rest to blender.
  9. Add garlic clove, olive oil, 1 ½ tsp cumin, and 1 ½ tsp coriander to the blender.  Process ingredients until coarse puree forms.
    10.  Plate, squeeze with grilled lemon, and spoon sauce over fish.  Serve!

Download Recipe in PDF

Adapted From: Bon Appetit, July 2008

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