Harissa-Rubbed Snapper skewers with Golden Papaya Salsa (Barbecue and Grilling)

 

                Golden papaya salsa cools down these fiery appetizers, great with a cold beer. You can find jars of harissa, aMiddle Eastern chile pepper condiment, at grocery stores, gourmet shops and Middle Eastern markets. And a little goes a long way.

Serves 6 to 8 as an appetizer

You need : Twelve 12-inch flat bamboo skewers, soaked for at least 30 minutes

• 2 lbs (1 kg) skinless red snapper fillets, cut into 3-inch (7.5 cm) pieces
• 125 ml prepared harissa
• 1 recipe Golden Papaya Salsa, see below

1. Prepare a medium-hot fire in your grill.
2. Thread fish onto skewers, leaving space between pieces, and brush with harissa.
3. Grill for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. Serve with Golden Papaya Salsa.

Golden papaya salsa

             Fragrant, colorful and delicious, this salsa is a great accompaniment to grilled fish, shellfish, chicken, lamb or pork.

Makes about 2 cups (500 ml)

• 2 cups chopped papaya or mango
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon hot pepper flakes

1. In a bowl, combine all ingredients.
2. Serve immediately or cover and refrigerate for up to 8 hours.

BON APPÉTIT