July 01, 2018
Dinner, Fish, Halibut,
Vegetables, Blender, Grilling (Outdoor), Gluten-Free, Kosher, No Eggs, Non-Dairy, Spices, Spicy more
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"Recipe source: Bon Appetit (July 2008)"
Prepare grill for medium high heat.
Using metal skewers thread the jalapeño and garlic onto the skewers and then brush the skewers with oil. Brush fish and red bell peppers with oil too. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers and the skewered jalapeño and garlic for about 3-5 minutes per side for the fish and 8-10 minutes per side for the vegetables. Grill lemon, cut side down for a few minutes or until charred. Transfer fish to a plate and tent with foil to keep warm.
Peel charred parts of the bell peppers and but the stem from the jalapeño and transfer all to blender, discarding peel and stem. Add garlic, 1/4 cup oil, 1 1/2 teaspoons cumin and 1 1/2 teaspoon coriander to the blender and process until coarse puree forms. Season to taste with salt and pepper.
On each of 4 plates, place one fish fillet and squeeze grilled lemon over the fish and then spoon the sauce on top.
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