Mahi, Mahi With Harissa Sauce

1. 1

   To make the harissa, an African chili sauce, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Add salt and pepper to taste.

2. 2

   Lightly oil a grill or grill pan, and preheat it on medium high. 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 to 5 minutes until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. Serve immediately with a big scoop of harissa.

* Per serving · 4 servings · Values may vary.

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