Fish Fillets With Harissa and Black Olives (Tunisia) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes. Ingredients:
2 lbs thick fish fillets (any white fish) |
salt and pepper, to taste |
flour (for dusting) |
olive oil (for frying) |
1 small onion, finely chopped |
2 garlic cloves, minced |
1 cup tomato sauce |
1/2 teaspoon harissa |
1 medium bay leaf |
1 cup pitted kalamata olive |
1 fresh lemon, juice of, about 1-2 tablespoons |
fresh parsley, chopped (for garnish) |
Directions:
1. Season fish with salt and pepper.
2. Dust with flour and fry in hot olive oil until golden brown on all sides.
3. Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
4. Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
5. Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
6. Add lemon juice to taste. Discard the bay leaf.
7. Serve, sprinkled with parsley.
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