Grilled Halibut

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Recipe source: Bon Appetit (July 2008)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (174.9 g)
  • Calories 142
  • Total Fat - 6.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 16.3 mg
  • Sodium - 43 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 6.2 g
  • Sugars - 8.3 g
  • Protein - 7.7 g
  • Calcium - 41.7 mg
  • Iron - 2.3 mg
  • Vitamin C - 126.6 mg
  • Thiamin - 0.1 mg

Step 1

Prepare grill for medium high heat.

Step 2

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.

Step 3

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.

Step 4

On each of 4 plates, place one fish fillet and squeeze grilled lemon over the fish and then spoon the sauce on top.

Tips & Variations


No special items needed.

Related