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Grilled Mahimahi with awesome red pepper sauce (Harissa) Recipe

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This recipe for Grilled Mahimahi with awesome red pepper sauce (Harissa), by , is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Arnold

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (12 oz) roasted red peppers, drained
1/2 t cayenne pepper
1 clove garlic
2 T evoo (I use 1+)
1 T sherry or red wine vinegar
1/2 t ground cumin
salt and black pepper to taste
4 mahimahi filets (can also use sea bass, halibut or snapper) - 6 oz or so each

Directions:
Directions:
To make the harissa, combine all ingredients up to salt and pepper in a food processor or blender and puree until smooth. Season with salt and pepper

Lightly oil a grill or stovetop grill pan and heat until medium-hot. Lightly season the flesh side of the fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 4-5 minutes, until the skins are lightly charred and cispy. Turn them over and cook another 2-3 minutes. When they are done, the fish should flake with gently pressure from your fingertip.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
CRISPY FISH SKIN!!! Make sure you dry the skin thoroughly before cooking, and cook on the skin side for about 75% of the cooking time.

 

 

 

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