Recipe :: Harissa Brushed Halibut with Gazpacho

Our first course at the Moroccan dinner was this beautiful Harissa brushed Halibut. Harissa is very powerful so use it sparingly. It’s a gorgeous contrast to the delicate white halibut. Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It can be used both as a condiment and as an ingredient in recipes. Our favorite is this one.

The gazpacho will be one of the easiest things you’ll ever make. Double the recipe and have it on hand for lunch. So refreshing! Scroll down for the full recipe.







All Photos by Karen Mordechai


Harissa Brushed Halibut with Gazpacho
(Makes 4 servings)

For the Halibut
1 tbl harissa paste
juice of ½ a lemon
1 lb halibut, cut into 4
salt to taste

Preheat oven to 450 degrees. Combine harissa powder and lemon juice. Brush a super thin layer on the fish and season with salt. Wrap tightly in foil and bake for 10 minutes.

For the Gazpacho
4 cups tomato juice
1 cucumber, peeled seeded and cubed
1 red bell pepper, seeded and chopped
½ small red onion, chopped
1 small garlic clove, chopped
¼ c olive oil
¼ c balsamic vinegar
2 Tbl Worcestire Sauce
1/2 tsp cumin
juice nad zest of 1 lime
salt and pepper to taste

combine all ingredients in a blender and blend on high for 3 minutes
chill for at least an hour

garnish: microgreens from the farmers market tossed with a bit of olive oil

Copyright © 2009 by Casey Solomon