Grilled Halibut With Grilled Red Pepper Harissa - cooking recipe

Ingredients

1 red jalapeno chile
1 garlic clove, peeled
4 (5 -6 ounce) halibut fillets (or mahi-mahi)
2 large red bell peppers, quartered lengthwise, seeded
olive oil, for brushing (plus 1/4 cup)
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Preparation

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.