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