Grilled Halibut with Grilled Red Pepper Harissa

Ingredients

• Coriander seed

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  1 clove or 3g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Halibut

  Fish, atlantic and pacific, raw

  4 fillet or 1.63kg

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the grill to medium-high heat.
2. Cut the lemon in half and the red peppers into quarters, removing seeds.
3. Thread the jalapeño and garlic clove onto a metal skewer. Brush the jalapeño, garlic, fish, and red bell peppers with a small amount of the olive oil, then sprinkle with salt and pepper. Season the fish with one-quarter of the cumin and one-quarter of the coriander.
4. Grill the fish, bell peppers, jalapeño, and garlic until the vegetables are tender and charred, and the fish is just cooked through, about 4 minutes per side for the fish and 8 minutes per side for the vegetables. Transfer the fish to a plate and tent with foil to keep warm.
5. Grill the lemon, cut side down, until charred, about 3 minutes.
6. Peel the charred skin from the bell peppers and remove the stem from the jalapeño. Transfer to a blender, discarding the peel and stem. Add the garlic clove, remaining olive oil, remaining cumin, and remaining coriander to the blender. Process until a coarse puree forms. Season the sauce generously with salt and pepper.
7. Divide fillets between plates and squeeze grilled lemon over top. Spoon the sauce over the fish and serve.