Thursday, August 11, 2011

Recipe Of The Day: Grilled Halibut & Red Pepper Harissa

Everyone already knows how lovely the Southern California weather is this time of year, it sure doesn't take long for phones and emails to start ringing about putting together a BBQ or a poolside function.

We decided since this weekend the weather is supposed to be picture perfect, we'd take you outside for once and put to use that monster BBQ you have taking up space in your backyard.
For those of you with no BBQ on site at the house have no fear, this recipe will work great in the house with a quality made grille pan for your stovetop.

The Recipe Of The Day takes us back to the ocean and on over to North Africa for our side dish. Grilled Halibut (or Red Snapper for those that can't find some quality halibut readily available) with Red Pepper Harissa is a healthy dish that fills you up, but does not weigh you down to the point of needing a nap after eating it.

Harissa is a common dish in North Africa consisting of Piri Piri Chili Peppers, Paprika & Tomatoes and is basically served as an appetizer at almost every meal eaten. This version here is lightly spiced and will just melt in your mouth with the natural flavors of the grilled fish and olive oil.

This is the perfect meal to have some with some Peach Mojitos, Cuba Libres,  Pineapple & Appleton Rum Mixers or the traditional Vodka and Cranberry.

1 Red Jalapeño Chile
1 Garlic Clove (peeled)
4 –Halibut or Red Snapper Filets (5 to 6 oz ea)
2 Large Red Bell Peppers (quartered lengthwise & deseeded)
Olive oil for brushing plus 1/4 cup
2 tsp Ground Cumin (divided)
2 tsp Ground Coriander (divided)
1 Lemon (halved)
Fresh Ground Black Pepper
Kosher Salt
1 tsp Smoked Paprika (divided)

Prepare barbecue (medium-high heat).
Thread jalapeño and garlic clove onto metal skewer.
Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with ½ tsp of cumin and ½ tsp coriander and ½ tsp paprika.
Grill fish, bell 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.

For The Harissa:
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem.
Add garlic clove, remaining ¼ cup oil, 1 ½ tsp cumin, ½ tsp paprika and 1 ½ tsp 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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