A New Dip in Town – Muhammara
posted on June 29th, 2016 by Rich Ferranda
Move over hummus and baba ghanoush! Meet our new favorite sidekick: muhammara. It’s a Mediterranean delight of a spread packed with walnuts, roasted red peppers, pomegranate juice, quinoa and a bit of sprouted wheat and rye. You’ll too fall in love with this multi-purpose mouthwatering dip.
We love muhammara as a dip for crudite, paired with warmed pitas, or as a sandwich/wrap spread. Our secret and easy trick to add rich, bold flavor to any white fish? Simply top it with muhammara after grilling. Your summer party guests will be blown away.
Grilled Lemon Pepper Halibut Topped with Bristol Farms Muhammara Dip
1 -pound halibut fillets, 1/2 to 3/4 inch thick
2- teaspoons dried basil leaves
1 -teaspoon lemon pepper
1- teaspoon seasoned salt
3 -medium zucchini or radish, cut into 1-inch coins
1 -medium red bell pepper, cut into 1-inch pieces
2 -tablespoons Bristol Farms Extra Virgin Olive Oil or vegetable oil
1- 8 oz package of Bristol Farms Muhammara dip
- Heat coals or gas grill for direct heat. Cut four 18×12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces, if necessary. Place 1 fish piece on each piece of foil. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
- Arrange zucchini (or radish) and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with olive or vegetable oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.
- Add 1 -2 scoops of Bristol Farms Muhammara dip on top of finished product and serve.