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

  ¼ tbsp or 3g

Directions

1. Cut lemon in half. Cut red peppers into quarters, lengthwise, removing seeds.
2. Prepare barbecue (medium-high heat). Thread jalapeo and garlic clove onto metal skewer. Brush jalapeo, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeo, 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.
3. Peel charred parts of skin from bell peppers and cut stem from jalapeo, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup 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.
4. Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.