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1
Marinate the fish with the harissa, coating it well.
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2
Cover, and refrigerate at least 4 hours.
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3
Preheat the oven to 400F.
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4
Cut the stems off the beets, leaving about 1/2-inch stem still attached.
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5
(Save the greens for sauteing laterthey are delicious, so dont throw them away!)
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6
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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7
Place the beets in a roasting pan with a splash of water in the bottom.
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8
Cover tightly with foil, and roast about 40 minutes, until tender when pierced.
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9
(The roasting time will depend on the size and type of beet.)
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10
When the beets are done, carefully remove the foil.
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11
Let cool, and peel the beets by slipping the skins off with your fingers.
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12
Cut them into 1/2-inch wedges.
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13
Combine the shallot, jalapeno, garlic, ginger, mint, and cilantro in a large bowl, and stir in the remaining 6 tablespoons olive oil.
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14
Toss in the beets, and season with 1/4 teaspoon salt, a few grindings of black pepper, and the lime juice.
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15
Taste for balance and seasoning.
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16
Light the grill 30 to 40 minutes before youre ready to cook the snapper.
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17
Take the snapper out of the refrigerator 15 minutes before grilling.
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18
When the coals are broken down, red, and glowing, season the snapper lightly with salt and pepper.
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19
(You dont need too much, because the harissa is salty and spicy.)
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20
Place the fish on the grill, skin side down, and cook 3 to 4 minutes, rotating the fish once after a couple of minutes to get the skin crispy.
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21
(The fish will stick to the grill initially, but it will eventually release.
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22
Dont try to move it too soon or force it if it seems stuck.)
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23
Turn the fish over, and cook a few minutes on the other side.
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24
Be careful not to overcook the snapper.
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25
When its done, the fish will begin to flake and separate a little and the center will still be slightly translucent.
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26
Remember, the snapper will continue to cook a little more once you take it off the grill.
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27
Spoon the hot carrot puree onto a large warm platter.
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28
Scatter the watercress over the puree and arrange the fish on top.
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29
Season the fish with a squeeze of lemon juice, and spoon the gingered beets and their vinaigrette over and around the fish.
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30
Steam the carrots with the cilantro stems about 20 minutes, until tender.
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31
When the carrots are almost done, heat a Dutch oven over high heat for 1 minute.
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32
Pour in 1/2 cup olive oil, and add the onion.
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33
Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until its translucent.
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34
Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized.
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35
Puree the mixture in a food processor until its smooth.
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36
With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth.
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37
Taste for seasoning.
