Best 5 Grilled Halibut With Grilled Red Pepper Harissa Fish Recipes

Grilled halibut with grilled red pepper harissa fish is an exquisite and flavorful dish that tantalizes the taste buds with its unique blend of spices and textures. This delectable entree is sure to impress dinner guests and family members alike, and it is surprisingly easy to prepare. With a few simple ingredients and a few minutes of preparation, you can have a restaurant-quality meal ready to savor in no time.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED HALIBUT WITH FENNEL, RED ONIONS AND OREGANO

Grilled Halibut with Fennel, Red Onions and Oregano image

This dish is fast, healthy and combines a Sicilian favorite combo of mine: oranges, red onions and oregano. Fennel is a winter favorite, but in most markets it is available year round and in my family we used it as a digestive during big meals throughout the year.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (6-ounce) halibut filets
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
Salt and pepper
Crusty bread, cut into thick slices
1 orange
1 bulb fennel, quartered, core removed, thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar, a couple of splashes
Handful flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano leaves, 2 sprigs

Steps:

Heat a grill pan or outdoor grill over high heat.
Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
Preheat a skillet over medium-high heat.
While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

Grilled Halibut with Grilled Red Pepper Harissa image

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

Provided by Bon Appétit Test Kitchen

Categories Blender Low Carb Low Fat Quick & Easy Low Cal High Fiber Low Sodium Backyard BBQ Dinner Halibut Spice Bell Pepper Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

GRILLED HALIBUT

Grilled Halibut image

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Provided by braniffb13

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

Steps:

Preheat grill for medium heat and lightly oil the grate.
Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

Grilled Halibut With Grilled Red Pepper Harissa image

DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.

Provided by Dr. Jenny

Categories High Protein

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 red jalapeno chile
1 garlic clove, peeled
4 (5 -6 ounce) halibut fillets (or mahi-mahi)
2 large red bell peppers, quartered lengthwise, seeded
olive oil, for brushing (plus 1/4 cup)
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

Prepare BBQ (medium-high heat).
Thread jalapeno and garlic clove onto metal skewer.
Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
Grill fish, bell pepper, jalapeno, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables.
Grill lemon, cut side down, until charred, about 3 minutes.
Transfer fish to plate and tent with foil to keep warm.
Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Grilled Halibut Fish Sandwiches with Tartar Sauce image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable or olive oil, for drizzling
2 teaspoons Old Bay seasoning, found near seafood counter in most markets
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Asparagus Salad, recipe follows
1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy

Tips:

To ensure your halibut is cooked evenly, use a fish spatula to gently flip it only once during grilling.
For a flavorful and succulent halibut, marinate it in a mixture of olive oil, lemon juice, herbs, and spices for at least 30 minutes before grilling.
If you don't have a grill, you can also cook halibut in a grill pan over medium heat.
Serve grilled halibut with a variety of sides, such as grilled vegetables, roasted potatoes, or a fresh salad.
For the best results, use fresh halibut fillets that are about 1-inch thick.
If you're using frozen halibut, thaw it completely before cooking.
To make sure the halibut is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
For a more flavorful harissa, use a combination of roasted red peppers, chili peppers, garlic, cumin, and coriander.
If you don't have harissa, you can substitute another spicy sauce, such as Sriracha or chili sauce.

Conclusion:

Grilled halibut with grilled red pepper harissa is a delicious and healthy meal that's perfect for summer cookouts. The harissa adds a flavorful kick to the fish, while the grilled vegetables provide a healthy and colorful side dish. This recipe is easy to make and can be tailored to your own taste preferences. So fire up the grill and enjoy this delicious grilled halibut dish!