MISSISSIPPI CATFISH FILLET WITH NORTH AFRICAN HARISSA SAUCE MADE OF EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – PAPRIKA – CORIANDER – CAYENNE – CUMIN – SALT

A fish from around the world from North Africa, but the harissa sauce blends well with this Southern farmed catfish from the United States. . . .The best catfish fillets are small, and so you may want to cook two fillets. . .

For 2:

–catfish fillets (1, for small appetites, medium size; or 2, medium size, for larger appetites)

–lemon juice

Harissa sauce:

–extra virgin olive oil (6 tablespoons)

–minced garlic (1 tablespoon)

–paprika (2 tablespoons)

–coriander (1 tablespoon)

–cayenne pepper (one-half teaspoon or more for very spicy)

–cumin (1 teaspoon)

–salt (1 teaspoon; catfish is better if a little salty)

1 – Place the catfish fillet in a covered baking dish; or 2 fillets.  Drench in lemon juice.

2 – Make the harissa sauce in a small mixing bowl, placing all ingredients in the bowl in the order given.  Stir vigorously.  Then pour over the fillet(s).

3 – Microwave 1 medium fillet for 6 minutes; or 2 medium fillets for 8 minutes.  Do not overcook.

4 – Serve the fish and sauce hot.

–harissa sauce inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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