Lemony Halibut Skewers with Charmoula

Name: Lemony Halibut Skewers with Charmoula
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 30 fresh bay leaves, or dried bay leaves soaked in warm water for 30 minutes and drained; 1 teaspoon cayenne pepper; 591 milliliters coarsely chopped cilantro, leaves and tender stems (1 large bunch); 2 Tbsps cumin seeds; 237 milliliters flat-leaf parsley leaves; 3 garlic cloves; 1 kilograms skinless halibut fillets, cut into 1 1/2-inch cubes (40 pieces); 10 servings California Harissa, for serving; 1 teaspoon kosher salt; 10 servings Kosher salt; 1 large lemon, halved lengthwise and sliced 1/4 inch thick; 1 Tbsp fresh lemon juice; 10 servings Mint Yogurt Sauce, for serving; 296 milliliters extra-virgin olive oil; 1 Tbsp sweet paprika; 2 teaspoons unseasoned rice vinegar; 10 servings Vegetable oil, for brushing

Lemony Halibut Skewers with Charmoulan is a gluten free, dairy free, and pescatarian main course. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 26g of protein, 19g of fat, and a total of 290 calories. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up lemon juice, mint yogurt sauce, halibut fillets, and a few other things to make it today.

Instructions

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder to cool, then grind.

In a food processor or using a large mortar and pestle, finely chop the garlic.

Ingredients you will need

Garlic

Equipment you will use

Mortar And Pestle

Food Processor

Add the cilantro and parsley and finely chop.

Ingredients you will need

Cilantro

Parsley

Add the ground cumin, paprika, cayenne, salt and olive oil and mix just until combined.

Ingredients you will need

Ground Cumin

Olive Oil

Ground Cayenne Pepper

Paprika

Salt

Pour 6 tablespoons of the charmoula into a large bowl for the halibut marinade; transfer the remaining charmoula to a medium bowl and stir in the lemon juice and vinegar.

Ingredients you will need

Lemon Juice

Marinade

Halibut

Vinegar

Equipment you will use

Bowl

Light a grill or preheat the broiler.

Equipment you will use

Broiler

Grill

Add the halibut to the charmoula in the large bowl and toss.

Ingredients you will need

Halibut

Equipment you will use

Bowl

Cut the lemon slices in half. Thread the halibut, bay leaves and lemon pieces onto 10 long bamboo skewers, alternating the ingredients and beginning and ending with fish.

Ingredients you will need

Bay Leaves

Halibut

Lemon

Fish

Equipment you will use

Skewers

Brush the grate with oil. Season the skewers with salt. Grill over a medium-hot fire or broil, turning occasionally, until the fish is just cooked through, 8 to 11 minutes.

Ingredients you will need

Fish

Salt

Cooking Oil

Equipment you will use

Skewers

Grill

Transfer the skewers to a platter and serve right away, with the extra charmoula, the California Harissa and the Mint Yogurt Sauce.

Ingredients you will need

Harissa

Yogurt

Sauce

Mint

Equipment you will use

Skewers

Equipment

Ingredients

Servings:

fresh bay leaves, or dried bay leaves soaked in warm water for 30 minutes and drained 1teaspoon

cayenne pepper 591milliliters

coarsely chopped cilantro, leaves and tender stems (1 large bunch)2Tbsps

cumin seeds 237milliliters

flat-leaf parsley leaves 3

garlic cloves 1kilograms

skinless halibut fillets, cut into 1 1/2-inch cubes (40 pieces)10servings

California Harissa, for serving 1teaspoon

kosher salt 10servings

Kosher salt 1large

lemon, halved lengthwise and sliced 1/4 inch thick 1Tbsp

fresh lemon juice 10servings

Mint Yogurt Sauce, for serving 296milliliters

extra-virgin olive oil 1Tbsp

sweet paprika 2teaspoons

unseasoned rice vinegar 10servings

Vegetable oil, for brushing

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.