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Grilled Red Snapper with Green Harissa Sauce

Ingredients

  • Makes 2 servings

  • 1 cup spinach
  • 1/2 cup coarsely chopped green onion
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup olive oil
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 2 cloves garlic
  • 1 (1/2-inch) piece peeled fresh ginger
  • 2 tablespoons ground cumin
  • 1 tablespoon coriander seeds
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 whole red snapper (about 1 pound), cleaned

Instructions

  1. 1. Preheat grill to medium-high heat.
  2. 2. For harissa sauce, place spinach, green onions, cilantro, parsley, olive oil, jalapeño pepper, garlic, ginger, cumin, coriander, mint, 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper in KitchenAid® Diamond Blender. Pulse on speed 2 (Stir) 6 to 7 times until ingredients are finely chopped. Do not overprocess. Set aside until ready to use. Can be made up to 3 days ahead; store in an airtight container in the refrigerator.
  3. 3. Combine lemon juice and lime juice in 13x9-inch glass baking dish. Add fi sh; turn to coat. Marinate 10 minutes. Remove fi sh and pat dry. Season with remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper. Place fi sh directly on grill rack. Grill 6 minutes; turn and grill 6 to 7 minutes longer.
  4. 4. Serve fi sh with harissa sauce.
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