Best Grilled Halibut With Grilled Red Pepper Harissa Fish Recipes

Grilled Halibut with Fennel, Red Onions and Oregano image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) halibut filets
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
Salt and pepper
Crusty bread, cut into thick slices
1 orange
1 bulb fennel, quartered, core removed, thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar, a couple of splashes
Handful flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano leaves, 2 sprigs

Steps:

Heat a grill pan or outdoor grill over high heat.
Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
Preheat a skillet over medium-high heat.
While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.

Grilled Halibut With Grilled Red Pepper Harissa image

Provided by Dr. Jenny

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

1 red jalapeno chile
1 garlic clove, peeled
4 (5 -6 ounce) halibut fillets (or mahi-mahi)
2 large red bell peppers, quartered lengthwise, seeded
olive oil, for brushing (plus 1/4 cup)
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

Prepare BBQ (medium-high heat).
Thread jalapeno and garlic clove onto metal skewer.
Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
Grill fish, bell pepper, jalapeno, 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.
Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.