GRILLED FISH WITH PRESERVED LEMON AND HERBY HARISSA
This recipe calls for porgy, a white fish that’s also known as sea bream. It has a mild, sweet flavor that takes well to bold seasonings like our Preserved Lemon BBQ Sauce and Herby Harissa. You can substitute another type of whole fish such as branzino or snapper. Be sure to keep your grill on low heat to prevent the spices on the fish from burning. The recipe can easily be multiplied to serve as many people as you like. For a full dinner spread, we recommend accompanying the fish with our Spicy Tomato Salad (Salat Dudu), Israeli Couscous Salad with Zucchini, Herbs and Preserved Lemon and Tzatziki, a tangy, refreshing yogurt dip with Preserved Lemon and Sumac. Note that the harissa oil is optional but it does add another layer of flavor to the fish.
Using a sharp knife, cut about 5-7 slits on each side of the fish. Season the fish with the Herby Harissa, salt and Preserved Lemon BBQ Sauce. Be sure to rub the seasonings in both the slits and the fish cavity, as this will impart a lot of flavor.
Prepare a low fire in a grill. Spray the fish and the grill grates with cooking oil spray.
Place the fish on the grill, close the lid and cook for 6 minutes. Using a spatula, flip the fish, close the lid again and cook for 6 minutes longer. To check for doneness, the fish should easily come off the bone. Depending on the size of the fish, you might need to cook it a few minutes longer. Transfer to a serving platter.
To make the harissa oil, in a small bowl, stir together the olive oil and Herby Harissa. Serve the fish with the harissa oil and more Preserved Lemon BBQ Sauce.
