Good Lifestyle

The menu descriptions can be so misleading. "Fresh Fillet of Mahi-Mahi seasoned red Chile grilled to perfection", as it reads on the menu on the border, it looks like the healthiest dish ever designed by a chain restaurant. So, how does it finish chew through calories nearly half a day? This is another mystery of unresolved restaurant. As long as it's fresh, the fish does not need a lot to make it delicious and our simple pepper sauce of spicy Africa (called Harissa) is suitable for the invoicegrilled mahi-mahi plate. With just a few ingredients, it brings a big flavor, as well as healthy fat greases and a dose of vitamin C monsters, to any grilled protein it touches. If you do not want to do it, tryMustapha's Moroccan Harissa.

Nutrition:310 calories, 15 g of fat (2 g saturated), 480 mg of sodium

Serve 4

You will need

1 JAR (12 oz) Roasted red peppers, drained
1/2 c. Cayenne pepper
1 cloveGarlic
2 tablespoons of olive oil
1 tablespoon of Sherry or red wine vinegar
1/2 CITIMON CUMIN MOULU
Black salt and pepper
4 Mahi-Mahi, Lower of the sea, Halibut nets or SNAn (6 oz each)

How to do it

1. Doing Harissa, combining red peppers, cayenne, garlic, olive oil, vinegar and cumin in a mixer and puree until smooth. Season with salt and pepper. (Do not limit this sauce to fish alone. It's amazing on grilled steak, pork chops, roasted chicken or grilled vegetables.)
2. Lightly a grill or a grilling pan and heat until hot. Lightly season the flesh of the threads with salt and pepper and place them, side of the skin, on the hot grill.
3. Cook for 4 to 5 minutes until the skins are slightly carbonized and crisp.
4. Turn them back and cook for 2 to 3 minutes.
5. When finished, the fish should make a soft pressure on your finger.
6. Serve immediately with a big spoon of Harissa.

Eat

Crisp

Most people prefer their skin without skin and we can not blame them: who wants to eat soft fish and flask skins? But the skin offers a number of excellent advantages. Not only does it contain a high percentage of most virtuous nutrients (including omega-3s), but it can also protect the delicate net of drying. In addition, if cooked properly, it offers a charming crisp contrast with soft flesh. Use paper towels to dry the skin thoroughly (wet skin will not be crisp) and oil slightly. Cook the fish's skin on 75% of the time, until it is slightly carbonized and almost fragile, before turning to finish baking briefly on the flesh side.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!