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.
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