Grilled Fish w/ Grilled Red Pepper Harissa

Yield: Makes 4 servings

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

Ingredients:

• 1 red jalapeño chile (or whole dried red chili for a smoky flavor)
• 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

Directions:

* 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.