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Categories:
saffron threads hot water canola oil garlic chile powder ground coriander ground cumin chile de arbol extra-virgin olive oil lemon zest lemon red bell peppers beefsteak tomatoes mint fresh cilantro fillet canola oil kosher salt
Viewed: 40 - Published at: 8 years agoIngredients
- Pinch saffron threads
- 1/4 cup hot water
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 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 finely grated lemon zest
- 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
- 2 pound halibut fillet (1 1/2-to-2-inches thick)
- Canola oil
- Kosher salt and freshly ground black pepper
Method
- For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom.
- Heat the canola oil in a small saute pan over medium heat.
- Add 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 zest, lemon juice and garlic-saffron mixture in a medium bowl.
- Mix in the bell peppers, tomatoes, mint leaves and cilantro.
- Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight.
- Bring to room temperature before 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 cooked to medium or well done, about 10 minutes each side.
- Carefully transfer the halibut to a platter and top with the chermoula immediately.
- Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
