Serves 8
80 min
Grilled White Fish with Chermoula
Recipe GLPR493ac29fc2609f
This Mediterranean dish features succulent grilled halibut topped with a vibrant chermoula sauce infused with saffron, warm spices, fresh herbs, and roasted peppers. The charred fish pairs beautifully with the bright, herbaceous chermoula that melds together over time, creating layers of flavor. Perfect for a light yet satisfying main course.
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Ingredients
¼ teaspoon Saffron threads
¼ cup Hot water
1 tablespoon Canola oil
3 cloves Garlic cloves, finely chopped
1 teaspoon Ancho chile powder
1 teaspoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Dried chile de árbol
¼ cup Extra-virgin olive oil
1 teaspoon Lemon zest, finely grated
3 tablespoon Fresh lemon juice
2 Red bell peppers, grilled, peeled, seeded and sliced
2 Ripe beefsteak tomatoes, diced and seeded
20 leaves Fresh mint leaves, torn
3 tablespoon Fresh cilantro, coarsely chopped
2 pounds Halibut fillets, 1½ to 2 inches thick
Canola oil for brushing
Kosher salt
Freshly ground black pepper
Directions
Bloom the saffron threads: Place the saffron in a small bowl and pour the hot water over it. Let steep for 10 minutes until the water becomes golden and the saffron fully releases its color and flavor.
Toast the spices: Heat 1 tablespoon of canola oil in a small sauté pan over medium heat. Add the finely chopped garlic and cook for 30 seconds until fragrant. Add the ancho chile powder, ground coriander, ground cumin, and dried chile de árbol. Toast these spices together for 1 minute, stirring frequently to prevent burning. Remove from heat.
Combine the spice mixture with the bloomed saffron: Pour the saffron and its soaking water into the pan with the toasted spices, stirring to combine. Set aside to cool slightly.
Build the chermoula: In a medium bowl, whisk together the extra-virgin olive oil, lemon zest, and fresh lemon juice. Add the cooled saffron-spice mixture and stir well to combine.
Finish the chermoula: Gently fold the sliced roasted red bell peppers, diced and seeded tomatoes, torn mint leaves, and coarsely chopped cilantro into the olive oil mixture. Cover the bowl with plastic wrap and let the flavors meld at room temperature for at least 30 minutes. For deeper flavor development, the chermoula can be refrigerated overnight and brought back to room temperature before serving.
Prepare the grill: Heat a charcoal grill to medium-high heat for direct grilling, allowing it to reach approximately 400°F.
Season and oil the halibut: Pat the halibut fillets dry with paper towels. Brush both the top and bottom surfaces generously with canola oil. Sprinkle evenly with kosher salt and freshly ground black pepper on both sides.
Grill the halibut: Place the fillets skin-side up on the hot grill grates. Cook for approximately 10 minutes until the bottom develops a golden-brown crust with light char marks. Carefully flip the fillets and grill for another 8 to 10 minutes on the second side until the fish reaches an internal temperature of 145°F at the thickest part and the flesh is opaque and flakes easily with a fork.
Rest and serve: Transfer the grilled halibut fillets to a serving platter. Immediately spoon the room-temperature chermoula generously over the top of each fillet. Allow the fish to rest for 5 minutes before serving to allow the flavors to fully integrate.
