Paprika Tomatoes w/ Poached Eggs (Shakshouka)

Yield: Serves 2

Ingredients

• 1 1/2  teaspoons  coriander seeds
• 1  teaspoon  cumin seeds
• 1 1/2  tablespoons  hot or sweet Spanish or Hungarian paprika
• About 1/2 tsp. kosher salt
• 3  large garlic cloves, peeled
• 1  large poblano chile, stemmed, seeded, and chopped
• 1  to 2 tbsp. extra-virgin olive oil
• 2  tablespoons  tomato paste
• 1 1/2  pounds  Roma tomatoes, halved lengthwise
• 4  large eggs
• Freshly ground black pepper

Preparation

1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.

2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).

3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

Grilled Fish w/ Grilled Red Pepper Harissa

Yield: Makes 4 servings

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

Ingredients:

• 1 red jalapeño chile (or whole dried red chili for a smoky flavor)
• 1 garlic clove, peeled
• 4 5- to 6-ounce halibut or mahi-mahi fillets
• 2 large red bell peppers, quartered lengthwise, seeded
• Olive oil for brushing plus 1/4 cup
• 2 teaspoons ground cumin, divided
• 2 teaspoons ground coriander, divided
• 1 lemon, halved

Directions:

* Prepare barbecue (medium-high heat).
* Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
* Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander.
* Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

* Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

* Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

Grilled Mahi-Mahi w/ Thai Coconut Sauce

yield: Makes 4 servings
Serve this with jasmine or basmati rice on the side.

Ingredients:

• 1 cup unsweetened coconut milk
• 1 8-ounce bottle clam juice
• 2 tablespoons fresh lime juice
• 4 teaspoons minced peeled fresh ginger
• 2 garlic cloves, pressed
• 1/2 teaspoon soy sauce
• 1 tsp schezuan sauce
• 1 to 2 teaspoons minced seeded serrano chile
• 4 tablespoons chopped fresh cilantro, divided
• 4 tablespoons minced green onions, divided
• 4 6-ounce mahi-mahi fillets

Directions:

Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.

Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.