Grilled Mahimahi with Red Pepper Sauce

This simple, spicy African pepper sauce (called harissa) is all fresh fish needs to kick up the flavor a notch while not kicking up the calorie count. With just a few ingredients, it brings big flavor, plus heart-healthy fats and a monster dose of vitamin C. It goes great with any grilled protein!



Ingredients: - 1 jar (12oz) roasted red peppers, drained - 1/2 tsp cayenne pepper - 1 clove garlic - 2 tbs olive oil - 1 tbs sherry or red wine vinegar - 1/2 tsp ground cumin - Salt & pepper to taste - 4 white fish fillets How to make it:

1. To make the harissa: combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Season with salt and pepper. 2. Lighlty oil a grill or stovetop grill pan and heat until medium-hot. Lightly season fillet with salt & pepper. Cook 4-5 min on the first side. Turn them over and cook another 2-3 min. When they're done, the fish should flake with gentle pressure from your finger tip. 3. Serve immediately with a big scoop of harissa.

I served mine with a side of sauteed veggies (squash, zucchini, and onions) tossed lightly with some olive oil and finished off with a drizzling of balsamic vinegar, sea salt, and freshly cracked black pepper.

Calories: 310
Fat: 15g