Harissa Grilled Fish Skewers

Harissa Grilled Fish Skewers

For the skewers:

½ pound-1 pound grouper, cut into large chunks

1-2 zucchini, cut in ½-inch thick half moons

skewers, soaked if using wooden skewers

For the marinade:

1 cup Greek yogurt

3 tablespoons olive oil

whole-roasted head of garlic

1 teaspoon dry harissa seasoning

zest of 1 lime

¼ cup cilantro leaves and tender stems, finely chopped

¼ cup fresh mint leaves, finely chopped

salt and pepper, to taste

Whisk together all ingredients until well mixed. Season with salt and pepper.

Toss the grouper and zucchini in the marinade. Let marinate in the refrigerator for 1-2 hours. Skewer the grouper and zucchini. Grill until the fish is cooked through. Serve with your favorite sides. We served ours over toasted couscous.

For the whole roasted head of garlic:

1 head of garlic

olive oil

salt

Preheat your oven to 400˚F. Peel and discard any loose papery leaves from the outside of the garlic bulb. Cut-off the top ½-inch of the garlic bulb, exposing the individual cloves. Place the garlic bulb on a square of aluminum foil and drizzle with olive oil and a pinch of salt. Tightly close the foil around the garlic and place on a baking sheet. Bake for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed. Let cool and then squeeze the roasted garlic cloves out of the head of garlic.