Ingredients:

• 4 5-to 6-ounce mahi mahi filets
• 1 red jalapeno chile
• 1 garlic clove, peeled
• 2 large red bell peppers, quartered lengthwise and seeded
• 2 teaspoons ground cumin, divided
• 2 teaspoons ground coriander, divided
• 1 lemon halved

Directions:

1. Prepare barbecue, medium-high heat
2. Thread jalapeno and garlic clove into a metal skewer (grilling the ingredients gives the sauce a great smoky flavor) Brush jalapeno, garlic, fish, and red bell pepper with oil; sprinkle with salt and pepper
3. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander
4. Grill fish, bell pepper, jalapeno, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables
5. Grill lemon, cut side down, until charred, about 3 minutes
6. Transfer fish to plate and tent with foil to keep warm

Harissa (a spicy Tunisian sauce made from chiles, spices, and olive oil)

1. Peel charred parts of skin from bell pepper and cut stem from jalapeno, and transfer to blender, discarding peel and stem
2. Add garlic clove, remaining 1/2 cup oil, 1-1/2 teaspoon cumin, and 1-1/2 teaspoons coriander to blender
3. Process until coarse puree forms, season sauce generously to taste with salt and pepper

Wine Pairings:

• Razor's Edge "Unoaked" Chardonnay, South Australia 2006, $10.99
• The Furst Riesling, Alsace 2006, $12.99
• Commanderie de la Bargemone Rose, Coteaux d'Aix en Provence 2007, $15.99