On a recent week night without much energy to cook a elaborate meal, I did a very simple pan seared fillet of local Halibut with the fiery chili sauce Harissa, the origin of the sauce is from Tunisia and made with dry chili peppers, coriander and caraway seeds blended to a thin paste. I served baby Yukon gold potatoes with the fish, but maybe next time for a more authentic flavor I will use steamed cous cous instead of the roasted potatoes?It still was still very good and the best part, easy.Note: Pre made Harissa can be found in Middle Eastern or well stocked markets.
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