Prepare the sauce first. Then, use one of the techniques we’ve described this week to cook your fish:
Moroccan Sauce for Fish/Seafood
Makes about 1½ cups
1½ tablespoons minced fresh garlic
1/2 cup olive oil
1/2 cup unsalted butter
2 tablespoons harissa paste (or Spanish paprika)
1½ tablespoons fresh lemon juice (you may substitute sherry)
Sea salt and freshly cracked black pepper, to taste
2 tablespoons coarsely chopped Italian parsley
2 tablespoons almonds, if desired
Place garlic, olive oil and butter into small saucepan over low heat. Cook until garlic begins to soften, about 10 minutes.
Whisk in harissa paste and lemon juice; continue cooking 2 to 3 minutes.
Season to taste with salt and pepper. Garnish with parsley and almonds, if desired.
Recipe courtesy of the Alaska Seafood Marketing Institute