Red Chermoula

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!