Halibut is a thick, meaty fish that has great texture and readily absorbs the flavors of all kinds of seasonings. Here, it’s treated to a quartet of spices to give it a North African accent before it goes over the fire, then it’s topped with a glaze of sweet, bitter, tart pomegranate molasses.
6 halibut fillets, each about 8 oz. and 1 inch thick
2 Tbs. mayonnaise
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup pomegranate molasses, warmed
Chopped fresh cilantro for serving
6 lime wedges
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Brush the fish on both sides with the mayonnaise, coating evenly. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Sprinkle the fish evenly on both sides with the spice mixture, then season on both sides with salt and black pepper.
Place the fish on the grill directly over the fire and cook, turning once, until it is just opaque throughout and flakes when prodded gently with a fork, about 4 minutes on each side.
Transfer the fish to a platter or individual plates. Brush each fillet with a thin coat of the warm pomegranate molasses, sprinkle with cilantro and serve with lime wedges. Serves 6.
For more great grilling recipes and step-by-step tips, check out our cookbook Williams-Sonoma Grill Master.