Grilled Halibut With Grilled Red Pepper Harissa

DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.

Ready In:
32mins
Serves:
Units:

ingredients

directions

  • Prepare BBQ (medium-high heat).
  • Thread jalapeno and garlic clove onto metal skewer.
  • Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
  • Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
  • Grill fish, bell pepper, jalapeno, 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 bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
  • Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
  • Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.
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RECIPE MADE WITH LOVE BY

@Dr. Jenny
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@Dr. Jenny
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"DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus."
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  1. ellie_
    Wonderful fish and so easy! I used salmon instead of the halibut but otherwise followed as directed. We had this with potatoes and salad for a very easy supper! Thanks for sharing!
    Reply
  2. ellie_
    Wonderful fish and so easy! I used salmon instead of the halibut but otherwise followed as directed. We had this with potatoes and salad for a very easy supper! Thanks for sharing!
    Reply
  3. Dr. Jenny
    DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.
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