Haraimi (Lemon tomato fish) (Libyan)

This way of preparing fish is super-light, bright and hot. The Lybian hot chili paste pairs beautifully with the lemon and tomato to deliver a memorable pang. If you can't find the Kamoon Hoot spice blend, just make your own with a blender, it's not very hard. 

I served this fish dish with a side of Torshi (Lybian mashed potatoes and squash), and the combo works wonders. The mash is just the counterbalance the fish needs, so if you can, try to prepare them together too. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Café Cubano (Cuban espresso) (vegan).
Five years ago: Kela ki subji (Indian banana curry) (vegan). 
Six years ago: Simple broccoli, artichoke and bechamel souffle.
Seven years ago: Moroccan preserved lemons (vegan).
Eight years ago: Black olive dip (French Tapenade) and Concentrated orange juice caramel (vegan).


Ingredients:

• 1 garlic clove, finely minced
• 1/2 tsp. of the Kamoon Hoot spice blend (Libyan chili paste)
• 1/2 tsp. salt
• Juice of 1 lemon
• 6 thick-cut fish fillets (cod, flounder, mullet or sole - I used cod)
• 3 TBS olive oil
• 1 onion, chopped
• 1/4 Cup (65 ml) tomato purée
• 1 Cup (250 ml) tomato juice
• 1 Cup (250 ml) water
• 1/4 Cup fresh coriander, chopped (for garnish)
• Lemon wedges (for garnish)

In a large bowl, combine half the garlic, the Kamoon Hoot paste, the salt and the lemon juice. Add fish; toss to coat. Cover and set aside to marinate for about ten minutes. 

Heat olive oil in a skillet; add onions and remaining garlic and cook until golden, about ten minutes. Add tomato purée and tomato juice; simmer for about eight minutes. Add the fish, marinade and water. Gently mix, so that all sides of the fish fillets are coated.

Simmer mixture over low heat for about fifteen minutes, or until the fish is cooked through and flakes easily with a fork. Transfer fish to a serving plate; garnish with chopped coriander and lemon wedges. Serve with remaining sauce.