Chargrilled harissa fish

Start the week off on the right foot with this super-healthy fish dish!

Recipe «Chargrilled harissa fish» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp harissa, 4 x 200g blue-eye fillets, skin removed, 1 red capsicum, cut into quarters, deseeded, 2 x 400g cans chickpeas, drained, rinsed, 1/2 cup flat-leaf parsley leaves , 4 green onions, thinly sliced, 1 lemon, juiced, olive oil cooking spray , 1/3 cup low-fat natural yoghurt.

Ingredients:

• 1 1/2 tbsp harissa 
• 4 x 200g blue-eye fillets, skin removed 
• 1 red capsicum, cut into quarters, deseeded 
• 2 x 400g cans chickpeas, drained, rinsed 
• 1/2 cup flat-leaf parsley leaves 
• 4 green onions, thinly sliced 
• 1 lemon, juiced 
• olive oil cooking spray 
• 1/3 cup low-fat natural yoghurt 

Instructions

1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.