A North African—particularly Libyan—specialty. Algerians call the piquant sauce chetitha. The dish is not for everybody, and it is not for a delicate fish.

　　

Ingredients

serves 6

　　1 whole head of garlic

　　2 teaspoons tomato paste

　　1/3 cup vegetable oil

　　1 teaspoon paprika

　　1 teaspoon cumin (optional)

　　1 teaspoon harissa (page 464) or 1/4–1/2 teaspoon ground chili pepper

　　Salt

　　Juice of 1 lemon

　　2 pounds fish fillets or steaks

　　

Step 1

Peel the garlic and puree in a blender. Put it in a large skillet with the tomato paste and stir in the oil and the rest of the ingredients except the fish. Add 1 cup water, bring to the boil, and simmer 5 minutes. Put in the fish and cook over low heat for 3–10 minutes, turning over once, until the fish is cooked, adding a little water if it is too dry.

　　

Step 2

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf