Haraimi - Libyan Spicy Friday Night Fish

Name: Haraimi - Libyan Spicy Friday Night Fish
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 6 fish steaks; 1 garlic clove, crushed; 1/2 teaspoon harissa (alternate to Kamoon Hoot); 60 g tomato puree; 250 ml passata (tomato juice); 1 onion, chopped; 1 lemon, juice of; 3 tablespoons olive oil; 1/2 teaspoon salt; 250 ml water; freshly-chopped coriander and lemon wedge, to serve

Submitted by Wendy's Kitchen

"From Celtnet - my son-in-law's favourite. I have posted a separate recipe for Kamoon Hoot the spice mix."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 6

ingredients

6 fish steaks
1 garlic clove, crushed
¹⁄₂ teaspoon harissa (alternate to Kamoon Hoot)
60 g tomato puree
250 ml passata (tomato juice)
1 onion, chopped
1 lemon, juice of
3 tablespoons olive oil
¹⁄₂ teaspoon salt
250 ml water
freshly-chopped coriander and lemon wedge, to serve

directions

Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
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