By Lia Huber
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
2 tablespoons harissa (either homemade or store-bought)
2 tablespoons low-fat Greek yogurt
Sea salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
1 pound white cod fillet, cut into 4 fillets (or other firm white fish, like halibut)
Mix together the harissa and yogurt with a pinch of salt and pepper. Rub onto fish, cover and refrigerate for 30 minutes to 2 hours.
Heat a large skillet over medium-high heat and, when hot, swirl in oil. Sear fish for 2-3 minutes per side, until nicely browned and cooked through.
Serves 4
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Made this for dinner tonight, and everyone liked it. Doubled the recipe for my big family, but used less Harissa as I have younger kids who don’t like spicy. Got my Harissa recipe from allrecipes.com. Paired the fish with Alberto’s grilled marinated asparagus from this site and roasted medley of fingerling potatoes. Nice when everyone likes dinner!
Oh I LOVE hearing when everyone likes dinner. Thanks for sharing! Great to know the toned-down harissa was kid-friendly.