Halibut a La Tunisia

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.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 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.