Dinner

Grilled White Fish with Chermoula

Name: Grilled White Fish with Chermoula
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 teaspoon ancho chile powder; 2 ripe beefsteak tomatoes, diced and seeded; 1 tablespoon canola oil; Canola oil; 1/2 teaspoon chile de arbol; 3 tablespoons coarsely chopped fresh cilantro; 20 fresh mint leaves, torn; 3 cloves garlic, finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 pound halibut fillet (1 1/2-to-2-inches thick); Juice of 1 lemon; Kosher salt and freshly ground black pepper; 1 teaspoon finely grated lemon zest; 1/4 cup extra-virgin olive oil; 2 red bell peppers, grilled, peeled, seeded and sliced; Pinch saffron threads; 1/4 cup hot water

7 October 2026

Not yet ratedRate Recipe

Total Time80 Mins

Serves8

Per Serving$4.74

Grilled White Fish with Chermoula might be a good recipe to expand your main course recipe box. This gluten free, dairy free, whole 30, and pescatarian recipe serves 8 and costs $4.74 per serving. One serving contains 333 calories, 22g of protein, and 24g of fat.

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Method:

1
Watch how to make this recipe.
2
Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom.
3
Heat the canola oil in a small saute pan over medium heat.
4
Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute.
5
Add the saffron and its soaking water.
6
Remove from the heat.
7
Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl.
8
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.
9
Heat a charcoal grill for direct grilling at medium-high heat.
10
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.
11
Carefully transfer the halibut to a platter and top with the chermoula immediately.
12
Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.