Sunday, March 17, 2013

Halibut a la Tunisia

I love halibut and really enjoyed this flavorful preparation of it.  This was a really easy and quick meal to get on the table.  The only thing to remember is that it does require 1 hour for marinating.  Then it goes on the grill for no longer than 8 minutes and it's done.

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

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