Fish Chraime

1. Sauté Onion

Pour olive oil into a large skillet over medium-low heat. Add a diced large onion and sauté gently until it begins to soften.

2. Add Garlic and Bell Pepper

Thinly slice 6 to 8 garlic cloves and dice one red bell pepper before adding them to the skillet. Allow them to cook for 30 minutes, stirring occasionally, until they've melded into a fragrant mixture.

3. Stir in Harissa

Stir in ¼ cup of harissa. Once the harissa coats the vegetables evenly, introduce a scant cup of crushed tomatoes and half of your chopped cilantro. Mix well until everything is combined, creating a rich, fragrant sauce.

4. Cook the Fish

Season the sauce with salt to taste and gently add 1½ pounds of grouper, cut into 2-ounce pieces with the skin removed, into the pan. Coat the fish with the sauce, ensuring each piece is well covered. Cover the skillet and let the fish cook gently in the sauce for about 5 minutes or until it turns opaque.

5. Sear Shishito Peppers

Heat another large skillet and pan-sear 12 shishito peppers until they are softened. This quick sear will add a delightful texture and a subtle smokiness to the dish.

6. Serve the Dish

Serve the fish in its rich sauce, topped with the seared shishito peppers. Finish with a splash of lemon juice for a burst of freshness, sprinkle the remaining cilantro, and add a handful of fried shallots for a satisfying crunch.