Our side dishes were quinoa and roasted Brussels sprouts.
Halibut a la Tunisia
Makes 2 servings
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 halibut fillets, about 6 ounces each (1-inch thick)
Extra virgin olive oil
To make the paste: in a small bowl, thoroughly mix the paste ingredients.
Spread the paste evenly on all sides of the halibut. Cover with plastic wrap and refrigerate for about 1 hour.
Grill over high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill, drizzle each fillet with about 1/2 teaspoon of olive oil. Serve immediately.
Slightly adapted from Weber's Real Grilling