Bobby Flay's Grilled White Fish with Chermoula

By Food Network · 60 min

Ingredients

Instructions

1. For the chermoula, put the saffron and hot water in a small bowl and let it stand 10 minutes.
2. Heat the canola oil in a small sauté pan over medium heat. Add the garlic and cook 30 seconds. Add the ancho chile powder, coriander, cumin and chile de arbol and cook 1 minute. Add the saffron and its soaking water, then take the pan off the heat.
3. In a medium bowl, whisk the olive oil, lemon zest, lemon juice and the garlic-saffron mixture. Stir in the bell peppers, tomatoes, mint and cilantro.
4. Cover and leave at room temperature at least 30 minutes, or refrigerate overnight. Bring to room temperature before serving.
5. Heat a charcoal grill for direct grilling over medium-high heat. Brush both sides of the halibut with canola oil and season with salt and pepper.
6. Grill the halibut about 10 minutes per side, until golden, charred on both sides and cooked to medium or well done.
7. Move the halibut to a platter and spoon the chermoula over it right away. Rest 5 minutes before serving.

Summarized from Food Network's video. Watch it for the details.

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