Harissa Halibut
Author note: Halibut is a dense, thick white fish. Many liken it to a “steak.” For this recipe, select a halibut that is around 1 1/2 inches thick. If you are cooking a halibut that is less thick, adjust the cook time accordingly.
11/2 to 2 pounds Pacific halibut, cut into two to four pieces
2 tbsp plus 2 tsp extra-virgin olive oil, divided
1 tso kosher salt
1/4 cup onion, diced
1 red bell pepper, diced
4 garlic cloves, chopped
1 10-ounce jar harissa sauce
1/2 cup water
lemon wedges, for topping
chopped fresh dill, for topping
chopped fresh mint, for topping
chopped fresh Italian parsley, for topping
Turn the broiler onto high.
Evenly distribute two teaspoons olive oil and one teaspoon kosher salt on 1 ½ pounds fresh halibut filet. Set aside.
In a skillet add two tablespoons olive oil, onions and bell pepper. Cook over medium heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour the harissa into the skillet and stir to combine. Add the 1/2 cup of water into the harissa jar and shake. Pour the water into the skillet and stir to combine. Bring to a simmer. Place the halibut into the skillet.
Place the skillet into the oven and broil for 7 to 9 minutes, or until the fish is fully cooked (130-135 degrees).
Remove from the oven and top with fresh lemon juice and chopped dill, mint and parsley. Serve warm with cooked couscous.
