Harissa With Red Jalapeno Food

RED BELL PEPPER HARISSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

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.