Chargrilled Harissa Fish
Cooking Time 8 minutes
Ingredients (serves 4)
1 1/2 tablespoons harissa
4 x 200g choose from salmon, tuna, cod or monkfish all with skin removed
1 red pepper, cut into quarters, deseeded
2 x 400g cans chickpeas, drained, rinsed
1/2 cup flat-leaf parsley leaves
4 spring onions, thinly sliced
1 lemon, juiced
2 tspns of olive oil
1/3 cup Total 0% fat yoghurt
Method
Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
Preheat a barbecue/oven grill on high heat. Place red pepper, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop red pepper and place in a bowl.
Add chickpeas, parsley and spring onions to red pepper and drizzle over 2 tablespoons lemon juice. Toss gently to combine.
Reduce barbecue/oven grill to medium heat. "Paint" the oil on both sides of fish. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
Notes & tips
Note: Harissa is a Tunisian spicy paste available in jars or tubes from supermarkets or delis. Made from a blend of smoked red chillies, olive oil and spices, it teams well with lamb, couscous, casseroles and bean salads.
Ingredients (serves 4)
1 1/2 tablespoons harissa
4 x 200g choose from salmon, tuna, cod or monkfish all with skin removed
1 red pepper, cut into quarters, deseeded
2 x 400g cans chickpeas, drained, rinsed
1/2 cup flat-leaf parsley leaves
4 spring onions, thinly sliced
1 lemon, juiced
2 tspns of olive oil
1/3 cup Total 0% fat yoghurt
Method
Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
Preheat a barbecue/oven grill on high heat. Place red pepper, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop red pepper and place in a bowl.
Add chickpeas, parsley and spring onions to red pepper and drizzle over 2 tablespoons lemon juice. Toss gently to combine.
Reduce barbecue/oven grill to medium heat. "Paint" the oil on both sides of fish. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
Notes & tips
Note: Harissa is a Tunisian spicy paste available in jars or tubes from supermarkets or delis. Made from a blend of smoked red chillies, olive oil and spices, it teams well with lamb, couscous, casseroles and bean salads.
