Recipes · Dinner · Mediterranean Diet

Grilled Harissa Fish Skewers with Peppers

Name: Grilled Harissa Fish Skewers with Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1.5 lb firm white fish fillets (such as cod or halibut), cut into 1.5-inch chunks; 2 bell peppers, cut into 1.5-inch chunks; 3 tbsp harissa paste, check label for garlic/onion if strict low-FODMAP; 2 tbsp olive oil; 1 lemon, cut into wedges; 0.5 tsp salt

25 min serves 4 280 calories40 g proteina serving, estimated Mediterranean Diet Ketogenic Diet Paleo Diet DASH Diet Low-Carb Diet Carnivore Diet Gluten-Free Diet

These skewers are a fast, low-FODMAP dinner that's big on smoky flavor with almost no effort. Firm white fish and bell peppers get threaded onto skewers, brushed with harissa paste and olive oil, then grilled until charred and cooked through. A squeeze of fresh lemon at the end brightens everything up. Just check your harissa's ingredient label for any garlic or onion if you're strict about FODMAPs, or use a garlic-free brand.

Ingredients

1.5 lbfirm white fish fillets (such as cod or halibut), cut into 1.5-inch chunks
2bell peppers, cut into 1.5-inch chunks
3 tbspharissa paste, check label for garlic/onion if strict low-FODMAP
2 tbspolive oil
1lemon, cut into wedges
0.5 tspsalt

Method

In a mixing bowl, stir together the harissa paste, olive oil and salt.
Add the fish and bell peppers to the bowl and toss gently to coat.
Thread the fish and peppers onto skewers, alternating pieces.
Grill the skewers over medium-high heat, turning occasionally, until the fish is opaque and the peppers are lightly charred. 8:00
Squeeze fresh lemon over the skewers before serving.

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