Dinner

Harissa-Rubbed Lionfish with Roasted Sorghum & Black Garlic Oil

Name: Harissa-Rubbed Lionfish with Roasted Sorghum & Black Garlic Oil
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 lionfish fillets (6 oz each), skin-on; 3 tbsp harissa paste; 1 tsp ground coriander seed; ½ tsp smoked paprika; zest of ½ lemon; 2 tbsp olive oil, divided; ¾ cup sorghum grain (or millet); 1½ cups vegetable broth; 1 small carrot, cut into ½-inch cubes; ½ cup peeled beets, cut into ½-inch cubes; 1 small red onion, sliced thin; 2 tbsp ghee, divided; 4 whole black garlic cloves, smashed; 3 tbsp olive oil (for black garlic oil); 1 tsp pomegranate molasses; sea salt & black pepper; fresh cilantro & pomegranate arils for garnish; squeeze lemon juice

Pan-seared lionfish fillet with a fragrant harissa and coriander seed crust, served over roasted sorghum grain studded with roasted root vegetables and crispy onions. A vibrant black garlic oil and splash of pomegranate molasses tie the plate together with sophisticated Ethiopian spice architecture.

957calper serving 42gprotein 84gcarbs 54gfat 10min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this