Grilled Halibut with Grilled Red Pepper Harissa
Elevate your seafood game with this flavorful Grilled Halibut with Grilled Red Pepper Harissa recipe, a vibrant dish that combines smoky, charred bell peppers with warm spices for a bold harissa sauce that perfectly complements tender, flaky halibut. The meaty fish is lightly seasoned, grilled to perfection, and served atop a bed of rich, homemade harissa made with toasted cumin and coriander seeds, smoked paprika, and a touch of cayenne for a subtle kick. This recipe is easy to follow with a short prep time of just 20 minutes and features the grill as the workhorse for both the fish and peppers, enhancing layers of smoky flavor. Serve this stunning dish as a healthy and impressive main course, garnished with fresh parsley, and watch as it becomes a showstopper at any dinner table. Perfect for lovers of Mediterranean-inspired cuisine, this dish is a gluten-free, wholesome option that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 3 large Red bell peppers
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Red wine vinegar
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your grill to medium-high heat.
Brush the halibut fillets with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Set the seasoned halibut aside while preparing the harissa.
Place the red bell peppers directly on the grill. Char them on all sides until the skins are blackened, about 10 minutes. Remove from the grill and place them in a bowl covered with plastic wrap to steam for 5 minutes.
Once steamed, peel off the skins and remove the seeds and stems. Set the roasted peppers aside.
In a small dry skillet over medium heat, toast the cumin seeds and coriander seeds for 1-2 minutes until fragrant. Remove from heat and grind them into a powder using a mortar and pestle or spice grinder.
In a blender or food processor, combine the roasted red peppers, ground cumin and coriander, smoked paprika, cayenne pepper, red wine vinegar, minced garlic, and 2 tablespoons of olive oil. Blend until smooth. Taste and adjust seasoning with additional salt if needed.
Place the halibut fillets on the preheated grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
To serve, spread a generous spoonful of grilled red pepper harissa on each plate. Place the grilled halibut on top and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.0 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5750 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
