By Lia Huber

A stunning, and spicy, preparation of a firm, flaky, tasty fish.

2 tablespoons harissa (either homemade or store-bought)
2 tablespoons low-fat Greek yogurt
Sea salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
1 pound white cod fillet, cut into 4 fillets (or other firm white fish, like halibut)

Mix together the harissa and yogurt with a pinch of salt and pepper. Rub onto fish, cover and refrigerate for 30 minutes to 2 hours.

Heat a large skillet over medium-high heat and, when hot, swirl in oil. Sear fish for 2-3 minutes per side, until nicely browned and cooked through.

Serves 4