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Harissa Spiced Snapper With Roasted Beet Salsa & Caramelized Carrot Puree

Nutrition per serving    (USDA % daily values)
CAL
1223
FAT
195%
CHOL
46%
SOD
52%

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Ingredients for 6 servings

6 x FOR THE FISH --- snapper fillets, 5 to 6 ounces each, skin on

3/4 cup harissa, I used store bought

1 bunch watercress, cleaned, tough stems removed

1/2 x lemon, for juicing

2 bunches FOR THE ROASTED beet SALSA --- beets, I used one bunch of red and one bunch of yellow

1/2 cup Extra Virgin olive oil

2 tsp finely diced shallot

2 tsp grated fresh ginger

1 tsp finely diced jalapeno

1/2 tsp minced garlic

1/4 cup minced fresh mint

1/4 cup minced fresh cilantro

2 tsp lime Juice

2 pounds FOR THE CARAMELIZED CARROT PUREE --- Carrots, peeled, and cut into 1/4 inch rounds

2 x A handful of cilantro stems, plus 1/4 cup leaves

3/4 cup Extra Virgin olive oil

1 cup diced white onion

Kosher salt and freshly ground black pepper, to taste

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