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Grillad hälleflundra med grillad rödpepparharissa

Grillad hälleflundra med grillad rödpepparharissa

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant grilled halibut with red pepper harissa is a vibrant addition to your repertoire of healthy fish recipes. By charring fresh peppers, garlic, and jalapeños directly on the grill, you create a smoky, homemade harissa that perfectly complements the mild, flaky texture of the halibut. The addition of charred lemon adds a sophisticated depth of acidity, elevating this fresh seafood dish into something truly special for a summer evening.

As a diabetes-friendly main course, this recipe focuses on high-quality lean protein and heart-healthy fats from olive oil. It is naturally low in carbohydrates but packed with aromatic spices like cumin and coriander, ensuring plenty of flavour without the need for sugary marinades. Serve it alongside a crisp green salad or steamed seasonal greens for a light, nutritious dinner that feels indulgent yet remains perfectly balanced.

Ingredients for Grilled Halibut with Grilled Red Pepper Harissa

1 red jalapeño chilli
1 garlic clove, peeled
4 5- to 170g halibut or mahi-mahi fillets
2 large red peppers, quartered lengthwise, seeded
Olive oil for brushing plus 40g 2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 citron, halverad

How to make Grilled Halibut with Grilled Red Pepper Harissa

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoons cumin and 1/2 teaspoons coriander. Grill fish, 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 peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 60ml 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.

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