Mahi, Mahi With Harissa Sauce

• 2 Mahi, mahi, sea bass, halibut, or snapper fillets
• 1/2 tsp cayenne pepper
• 1 jar (12 oz) roasted red peppers
• 1 clove garlic (or more if you like garlic like me)
• 1 tbsp extra-virgin olive oil
• 1 tbsp sherry or red-wine vinegar
• Salt and pepper
• 1/2 tsp cumin

1. To make the harissa, an African chili sauce, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Add salt and pepper to taste.
2. Lightly oil a grill or grill pan, and preheat it on medium high. Lightly season the flesh side of the fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 4 to 5 minutes until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. Serve immediately with a big scoop of harissa.

mahi, cayenne pepper, red peppers, clove garlic, extravirgin olive oil, sherry, salt, cumin

Taken from www.epicurious.com/recipes/member/views/mahi-mahi-with-harissa-sauce-50055491 (may not work)