Grilled yellowtail skewers are served with bright Meyer lemon and a vibrant green cilantro relish.

Ingredients

• 5 dried ancho chiles (2 ounces), stemmed and seeded
• 2 cups boiling water
• 1 large garlic clove
• 3/4 cups plus 2 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons kosher salt
• 1 plum tomato, halved and seeded
• 1 tablespoon plus 1 teaspoon pimentón (spanish smoked paprika) or sweet paprika
• 1 teaspoon sherry vinegar
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 medium european seedless cucumber — peeled, seeded, and finely diced
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped mint
• pinch of sugar
• kosher salt and freshly ground pepper
• 1 1/2 cups whole milk yogurt
• 2 tablespoons cumin seeds
• 3 garlic cloves
• 2 1/2 cups coarsely chopped cilantro, leaves and tender stems (1 large bunch)
• 1 cup flat-leaf parsley leaves
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 1/4 cups extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons unseasoned rice vinegar
• 3 pounds skinless halibut fillets, cut into 1 1/2-inch cubes (40 pieces)
• 1 large lemon, halved lengthwise and sliced 1/4 inch thick
• 30 fresh bay leaves, or dried bay leaves soaked in warm water for 30 minutes and drained
• vegetable oil, for brushing
• kosher salt

Directions

1. In a heatproof bowl, cover the anchos with the boiling water and let stand until softened, about 20 minutes. Drain the chiles. Transfer half of them to a food processor along with the garlic, olive oil, and salt; puree until smooth. Add the tomato, pimentón, vinegar, lemon juice, cayenne, and cumin and puree until smooth.
2. Finely chop the remaining anchos. Add them to the processor and pulse 2 or 3 times, just until combined. Transfer the harissa to a bowl.
3. In a medium bowl, combine the cucumber with the lime juice, mint, and sugar and season with salt and pepper. Let stand for 10 minutes. Add the yogurt and refrigerate until chilled.
4. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder to cool, then grind.
5. In a food processor or using a large mortar and pestle, finely chop the garlic. Add the cilantro and parsley and finely chop. Add the ground cumin, paprika, cayenne, salt, and olive oil, and mix just until combined. Pour 6 tablespoons of the charmoula into a large bowl for the halibut marinade; transfer the remaining charmoula to a medium bowl and stir in the lemon juice and vinegar.
6. Light a grill or preheat the broiler. Add the halibut to the charmoula in the large bowl and toss. Cut the lemon slices in half. Thread the halibut, bay leaves, and lemon pieces onto 10 long bamboo skewers, alternating the ingredients and beginning and ending with fish.
7. Brush the grate with oil. Season the skewers with salt. Grill over a medium-hot fire or broil, turning occasionally, until the fish is just cooked through, 8 to 11 minutes. Transfer the skewers to a platter and serve right away, with the extra charmoula, the California harissa, and the mint yogurt sauce.