Ingredient:

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)

Step:

Step 1:

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 .

Step 2:

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.

Step 3:

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.

Per Serving

320 calories,

33 grams (g) protein,

8 g carbohydrates,

15 g fat (2.5 g saturated),

2 g fiber,

560 milligrams sodium

Ingredient:

2 tsp peanut oil

¼ tsp red-pepper flakes

1 cup bite-sized pieces or strips of red or green bell pepper

¼ medium onion, cut into bite-sized pieces

1 Tbsp orange juice

2 Tbsp jarred jalapefio pepper slices

1 Tbsp hoisin sauce

10 ounces (about 301 medium precooked frozen shrimp, defrosted, tails removed)

Step :

Heat the oil and pepper flakes in a medium-hot skillet, and then aid all the remaining ingredients except the shrimp.

Cook the mixture 2 to 3 minutes, stirring frequently. Acid the shrimp and cook 2 to 3 more minutes.

Stirring frequently. Serve over brown rice. Makes 2 servings

Per Serving:

240 calories

30 grams (g) protein

12 g carbohydrates

8 g fat (1.5 g saturated)

2 g fiber

340 milligrams (mg) sodium