Apparently harissa is a “Tunisian sauce made from chilies, spices, and olive oil”. I slightly modified this recipe and served it with whole wheat naan and a creamy cucumber salad.
For 3 small halibut or mahi-mahi fillets, I used:
1 large red bell pepper
2 large cloves of garlic
1/4–1/2 tsp cayenne pepper (the recipe calls for a red jalapeño, but I was too lazy to go across the street to the store to get one)
1 1/2 tsp coriander
1 1/2 tsp cumin
1 lemon
olive oil, salt, black pepper
I didn’t want to use the grill, but that’s why I love gas stoves and cast iron so much.
1. Roast the bell pepper over an open stove flame, turning, until almost all the skin is charred. Place immediately in a plastic bag. Let sit for about 5 minutes.
2. Remove the bell pepper and under cold running water, gently peel the charred skin off. Chop into pieces, removing seeds and inside membrane.
3. Brush the fish with olive oil, then sprinkle with 1/2 tsp coriander, 1/2 tsp cumin, and salt. Fry, along with whole, peeled garlic cloves, until fish is just barely done inside (I used a cast iron skillet, but I accidently cooked them a too long so they were a little dry).
4. In a blender, blend bell pepper, fried garlic, 1 tsp coriander, 1 tsp cumin, 2 Tablespoons of olive oil, and 1/4 to 1/2 tsp (to taste) cayenne pepper into a coarse puree. Add SALT (1/4 tsp?) and pepper to taste.
5. Squeeze lemon over the fish and serve with sauce.
See this post for details about roasting the red bell pepper.