This recipe is adapted from Weber's Real Grilling cookbook. Posted for ZWT 6 2010. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time.

Ingredients

4 serv.

fresh lemon juice↗2 tablespoons
extra virgin olive oil↗2 tablespoons
plus more for drizzling over finished dish
paprika↗2 teaspoons
ground coriander↗1 teaspoon
ground cumin↗1 teaspoon
granulated garlic1 teaspoon
kosher salt↗1 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
halibut fillets, about 1 inch thick↗24 ounces

Step-by-step instructions

1
Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
2
Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
3
Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
4
Remove from grill, drizzle each fillet with a little olive oil and serve immediately.

Source: food.com

Original recipe ↗

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