уторак, 27. март 2012.

Chargrilled harissa fish



Ingredients (serves 4)


  • 1 1/2 tablespoons harissa
  • 4 x 200g blue-eye fillets, skin removed
  • 1 red capsicum, cut into quarters, deseeded
  • 2 x 400g cans chickpeas, drained, rinsed
  • 1/2 cup flat-leaf parsley leaves
  • 4 green onions, thinly sliced
  • 1 lemon, juiced
  • olive oil cooking spray
  • 1/3 cup low-fat natural yoghurt

Method


  1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
  2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
  3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
  4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.

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