Halibut a La Tunisia

PanNan's Note:

This recipe is adapted from Weber's Real Grilling cookbook. Posted for ZWT 6 2010. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time.

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil (plus more for drizzling over finished dish)
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 24 ounces halibut fillets , about 1 inch thick

Directions:

1. Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
2. Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
3. Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
4. Remove from grill, drizzle each fillet with a little olive oil and serve immediately.

Reviews

[morgainegeiser]

This was a very simple way to prepare halibut. Like ~Rita~'s review we too found the spices a little strong. Still very nice, next time I will just cut the spices in half and I think it will be perfect.

[Rita~]

Mde for my DH and he said the spices were a bit overpowering compared to the delicate fresh. He say`s thanks. Live, Love, & Laugh, Rita