Mahi-Mahi with Red Pepper Harissa Sauce

Recently I bought some mahi-mahi at the store. When I got home I realized I didn't have a lot of fresh ingredients in the house, so I made a sauce using what I had on hand and served them both over couscous. It all came together nicely and was quick and easy (two qualities I love in dinner).

MAHI-MAHI WITH RED PEPPER HARISSA SAUCE

Yield: 2 servings

Red Pepper Harissa Sauce:

1 (12 oz.) jar roasted red peppers, drained

3 cloves garlic, peeled

1 teaspoon fresh lemon juice

1 teaspoon dried mint

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes (or more to taste)

2 tablespoons extra virgin olive oil

salt to taste

1 tablespoon extra virgin olive oil

2 (6 to 7 oz.) mahi-mahi filets

1.      Puree all the sauce ingredients in a food processor until almost smooth.  Season with salt to taste.

2.      Heat 1 tablespoon olive oil in a skillet over medium heat. Add the fish. Cook until opaque in the center, about 5 minutes per side.

3.      Serve fish immediately, topped with red pepper harissa sauce.

sauce ingredients

sauce

cooking mahi-mahi

cooked and ready to plate

Harissa is a popular North African condiment.  It's usually a paste made of chiles, garlic, cumin, coriander and oil. There are many recipes/variations. If I'd had fresh chiles at home, I would have used them (but all I had was red pepper flakes, which worked out well for this recipe).

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