Grilled Harissa wild caught halibut

Alright, I’ve been threatened with bodily harm if I don’t put this on the blog. Yes, it was just that freaking good. As usual, it was something I made up on the fly, so I’d better do it now, or I’ll never remember the recipe.

Mr. Maven came home from Costco today with a giant slab of fresh, line caught halibut. So, I asked myself “self … what will you do with this fine piece of fish?”

Moroccan always comes to mind.

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New Gourmet Sauce Evokes Old Morocco and Satisfies Modern Tastes

Moroccan Harissa sauce evokes all the romance of old Morocco and gets better as time goes by. In fact, you’ll never want to be without it in your pantry.

This is amazingly versatile, working especially well on fish, but great as a base for dressing a whole grain salad …. or any wonderful whole grain quinoa or other salad.

Made mainly from Moroccan hot red chilies, red bell pepper, olive oil, a touch of tomato, oil, salt and spices. Harissa is an essential accompaniment at the Moroccan table. This is an outstanding “hot sauce” with a lot of taste and not just fire! Net Wt. 390 gr/10 oz

 

Made by Mustapha, is should be in every pantry. Just brush it on fish and grill. Be prepared for ‘oooohs and aaaahs”