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Chermoula-Marinated Grilled Fish

Big, bold flavor meets flaky grilled fish in the most unforgettable way. Between the smoky char on the halibut and that bright, herby chermoula spooned right over the top, every bite tastes like something special without making you work all day for it.
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Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 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 lemon zest finely grated
  • 1 lemon juice 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 fresh cilantro coarsely chopped
  • 2 pound halibut fillet 1 1/2-to-2-inches thick
  • canola oil for brushing fish
  • kosher salt to taste
  • freshly ground black pepper to taste

Method
 

  1. Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom.
  2. Heat the canola oil in a small saute pan over medium heat.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ancho chile powder, ground coriander, ground cumin and chile de arbol and cook for 1 minute.
  5. Add the saffron and its soaking water and remove from the heat.
  6. Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl.
  7. Mix in the grilled red bell peppers, tomatoes, mint leaves and cilantro.
  8. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight.
  9. Bring the chermoula to room temperature before serving.
  10. Heat a charcoal grill for direct grilling at medium-high heat.
  11. Brush both sides of the halibut with canola oil and season with kosher salt and freshly ground black pepper.
  12. Grill the halibut until charred on both sides and cooked to medium or well done, about 10 minutes per side.
  13. Transfer the halibut to a platter and top with the chermoula immediately.
  14. Let the halibut rest for 5 minutes before serving.

Notes

Store leftover grilled fish and chermoula separately in the refrigerator for up to 3 to 4 days. Serve the grilled halibut with steamed rice, couscous, or a simple green salad for a hearty meal.