Mahi Mahi With Harissa
Tags: African Food, Asian Style, Delicious, Delight, Food Occasional, Lunch, Oliver Oil, Take A Break, Weekend Dinner, Western Food, Wine
2 Tbsp extra-virgin olive oil
1 Tbsp sherry or red-wine vinegar
½ tsp cumin, salt and freshly ground pepper
2 mahi mahi, sea bass, halibut, or snapper fillets (6 oz each)
1 jar (12 oz) roasted red peppers
½ tsp cayenne pepper
1 clove garlic (not the whole bulb)
To make the Harissa, an African chili sauce, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Add salt and pepper to taste. If you don’t have time to make it, try Mustapha’s Moroccan Harissa .
Lightly oil a grill or grill pan, and preheat it on medium high. Lightly season the flesh side of the fillets with salt and pepper and place them, skin site down, on the hot grill.
Cook for 4 to 5 minutes until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. When they’re done, the fish should flake with gentle pressure from your fingertip. Serve immediately with a big scoop of Harissa.
Makes 2 servings dine with Roasted red potatoes and spinach sauteed with olive oil and garlic.
33 grams (g) protein,
8 g carbohydrates,
15 g fat (2.5 g saturated),
2 g fiber,
560 milligrams sodium