Broiled Halibut With Green Harissa

halibut-green-harissa Photo: Ditte Isager


  • HARISSA (a spicy North African/Middle Eastern chili paste):
  • 1 clove garlic, pressed and left to sit for 10 minutes
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1 jalapeƱo, seeded and sliced
  • 1/4 teaspoon sea salt
  • 4 6 oz. halibut filets
  • 1/2 teaspoon sea salt
  • 1 tablespoon grapeseed oil


1. Make harissa: In a food processor, process all harissa ingredients until smooth. Transfer to a small bowl.

2. Make halibut: Preheat broiler to high. Pat fillets dry with a paper towel and season both sides with salt. Place an ovenproof skillet (large enough to hold halibut in a single layer) on stove over medium-high heat. When skillet is hot, add grapeseed oil. Add halibut and immediately place skillet under broiler. Cook until golden brown or to desired doneness, 8 to 10 minutes.

3. Transfer halibut to 4 plates and top each piece with 2 Tbsp. harissa. Store any unused harissa in an airtight jar in refrigerator for up to 1 week.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 319
Fat per serving: 20g
Saturated fat per serving: 3g
Cholesterol per serving: 83mg
Fiber per serving: 0g
Protein per serving: 32g
Carbohydrates per serving: 2g
Sodium per serving: 555mg
Iron per serving: 1mg
Calcium per serving: 23mg

Good to Know

Herb power: Cilantro and parsley are packed with vitamins A and C, as well as vitamin K, a key nutrient for bone density.
Andrew Weil, MD Recipes adapted with permission from the publisher, Little Brown and Company, from "Fast Food, Good Food" by Andrew Weil, MD. Copyright © 2015