Grilled Halibut with Grilled Red Pepper Harissa

Ingredients for Grilled Halibut with Grilled Red Pepper Harissa

• 1 red jalapeño chilli

• 1 garlic clove, peeled

• 4 5- to 170g halibut or mahi-mahi fillets

• 2 large red peppers, quartered lengthwise, seeded

• Olive oil for brushing plus 40g 2 teaspoons ground cumin, divided

• 2 teaspoons ground coriander, divided

• 1 lemon, halved

How to make Grilled Halibut with Grilled Red Pepper Harissa

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoons cumin and 1/2 teaspoons coriander. Grill fish, peppers,jalapeño, 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 peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 60ml oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.