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.
Ingredients:
| Red jalapeño chile | 1 each | 1 each |
| Garlic clove | 1 each | 1 each |
| Halibut or mahi-mahi fillets | 4 each | 4 each |
| Red bell peppers | 2 large | 2 large |
| Olive oil | ¼ cup | 63 mL |
| Ground cumin | 2 tsp | 10 mL |
| Ground coriander | 2 tsp | 10 mL |
| Lemon | 1 medium | 1 medium |
Directions:
- Turn barbecue on to medium-high heat.
- Thread peeled garlic clove and jalapeño onto metal skewer.
- Quarter bell peppers lengthwise; remove seeds. Brush the peppers, jalapeño, garlic, and fish with olive oil; add salt and pepper to taste.
- Sprinkle fish with ½ tsp cumin and ½ tsp coriander.
- 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.
- Grill halved lemon, cut side down, until charred (about 3 minutes).
- Transfer fish to a plate, and tent it with foil to keep warm.
- Discard jalapeño stem and any charred skin from the peppers – transfer rest to blender.
- Add garlic clove, olive oil, 1 ½ tsp cumin, and 1 ½ tsp coriander to the blender. Process ingredients until coarse puree forms.
- Plate, squeeze with grilled lemon, and spoon sauce over fish. Serve!
Makes 4 servings (248g/ serving).
