yield: 1 cup
1/2 cup Harissa
1 1/2 Tbsp Yuzu Juice
1 Tbsp Brown Sugar
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Fish Sauce
1 Tbsp Fresh Mint Leaves
1 Tbsp Cilantro Leaves
Blend together harissa, yuzu juice, olive oil, brown sugar and fish sauce until fully incorporated. Add herbs and buzz until just combined.
Vinaigrette
1/4 cup Red Chermoula
2 Tbsp Sweet Pickle Liquid
2 Tbsp Extra Virgin Olive Oil
Whisk together.
Use red chermoula brushed on frish before grilling. Dress mixed herb salad with vinaigrette and garnish fish. Enjoy!
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