Discover the flavors of North Africa in this zesty sauce made with fiery-hot harissa, a traditional seasoning for couscous. If harissa is not available, substitute 1 tablespoon pimenton (smoked Spanish paprika). Alaska Pollock, cod, halibut, salmon, crab and scallops are best paired with this sauce.
1-1/2 Tablespoons minced fresh garlic
1/2 cup olive oil
1/2 cup unsalted butter
2 Tablespoons harissa paste
1-1/2 Tablespoons fresh lemon juice*
Sea salt and freshly cracked black pepper, to taste
2 Tablespoons coarsely chopped Italian parsley
2 Tablespoons marcona almonds, if desired
Place the garlic, olive oil and butter into a small saucepan over low heat. Cook until the garlic begins to soften, about 10 minutes. Whisk in the harissa paste and lemon juice; continue cooking 2 to 3 minutes more. Season to taste with salt and pepper. Garnish with parsley and almonds, if desired.
*1 to 2 Tablespoons sherry may be substituted for lemon juice.