Ingredients
- Discover the flavors of North Africa in this zesty sauce made with fiery-hot harissa, a traditional seasoning for couscous. If harissa is
- not available, substitute 1 tablespoon pimenton (smoked Spanish paprika). Alaska Pollock, cod, halibut, salmon, crab and scallops are best
- paired with this sauce.
- 1-1/2 Tablespoons 1-1/2 Tablespoons minced fresh garlic
- 1/2 cup 1/2 cup olive oil
- 1/2 cup 1/2 cup unsalted butter
- 2 Tablespoons 2 Tablespoons harissa paste
- 1-1/2 Tablespoons 1-1/2 Tablespoons fresh lemon juice*
- Sea salt and freshly cracked black pepper, to taste
- 2 Tablespoons 2 Tablespoons coarsely chopped Italian parsley
- 2 Tablespoons 2 Tablespoons marcona almonds, if desired
Servings:
Units:
Instructions
- Place the garlic, olive oil and butter into a small saucepan over low heat. Cook until the garlic begins to soften, about 10 minutes. Whisk
- in the harissa paste and lemon juice; continue cooking 2 to 3 minutes more. Season to taste with salt and pepper. Garnish with parsley and
- almonds, if desired.
- *1 to 2 Tablespoons sherry may be substituted for lemon juice.
Share this Recipe
