Grilled white fish with chermoula

Ingredients:

Fried white fish

• 1 kg halibut fillet (4-5 cm thick)
• Rapeseed oil

Chermoula

• A pinch of saffron
• 1/4 cup hot water
• 1 tbsp. l. rapeseed oil
• 3 cloves garlic, finely chopped
• 1 teaspoon ground ancho pepper
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 0.5 tsp chili de arbol
• 1/4 cup olive oil
• 1 teaspoon finely grated lemon zest
• Juice of 1 lemon
• 2 red bell peppers, grilled, peeled, seeded and chopped
• 2 ripe ox heart tomatoes, seeded and diced
• 20 fresh mint leaves, torn
• 3 tbsp coarsely chopped cilantro

Preparation:

1. ChermoulaPour hot water into a small bowl and add the saffron. Let it soak for 10 minutes to open. Heat the canola oil in a small saucepan over medium heat. Add the garlic and sauté for 30 seconds. Then add the anchovy, coriander, cumin, and chile de arbol and cook for another minute. Add the saffron and water to the saucepan. Remove from heat.
2. In a medium bowl, combine the olive oil, lemon zest and juice, and toasted garlic with saffron. Then stir in the bell pepper, tomatoes, mint leaves, and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes, or refrigerate overnight. Remove from the refrigerator well before serving to allow the chermoula to reach room temperature.
3. Grilled white fish: Preheat a charcoal grill to medium-high direct heat.
   
   Brush both sides of the halibut fillet with canola oil, season with salt and pepper. Fry the fish for 10 minutes on each side, until golden brown and lightly charred.
4. Carefully transfer the halibut to a serving platter and immediately drizzle with the chermoula. Let sit for 5 minutes, then serve.