Bobby prepares a luscious Moroccan-style relish to serve over his grilled halibut!
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Grilled White Fish with Chermoula
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Overall: 1 hr 20 min
Prep: 25 minutes
Inactive: 35 min
Prepare: 20 min
Yield: 8 servings

Ingredients

Chermoula:

Pinch saffron threads
1/4 cup hot water
1 tablespoon canola oil
3 cloves garlic, finely sliced
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile de arbol
1/4 cup extra-virgin olive oil
1 teaspoon carefully grated lemon enthusiasm
Juice of 1 lemon
2 red bell peppers, grilled, peeled, seeded and sliced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, torn
3 tablespoons coarsely chopped fresh cilantro

Grilled White Fish:

2 pound halibut fillet (1 1/2- to-2-inches thick).
Canola oil.
Kosher salt and newly ground black pepper.

Instructions.

For the chermoula: Combine the saffron and hot water in a little bowl and let sit for 10 minutes to flower. Heat the canola oil in a little saute pan over medium heat. Include the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.

Whisk together the olive oil, lemon passion, lemon juice and garlic-saffron mix in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature level for at least 30 minutes to allow the tastes to blend, or refrigerate over night. Give room temperature level prior to serving.

For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and prepared to medium or well done, about 10 minutes each side.

Carefully transfer the halibut to a platter and top with the chermoula right away. Let the halibut rest for 5 minutes prior to serving, to permit flavors to sink in.

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Bobby Flay's Grilled White Fish with Chermoula|Bobby Flay's Barbecue Addiction|Food Network.