Harissa Grilled Smelt with Mint and Cilantro Yogurt
From Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl
This great summer dish has got heat coupled with that beautifully smoky grill flavor. The yogurt sauce helps to drive some of that through and offers a cool, refreshing undertone. I like to skewer the smelt to prevent them from falling through the grill grates, but if you’re using a griddle pan on the stovetop, this step is not necessary.
1 pound cleaned smelt
1/4 cup harissa paste
8 ounces plain yogurt
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1 tablespoon grated onion
juice of 1/2 lime
wooden BBQ skewers
Add the smelt and harissa paste to a large mixing bowl and stir to coat. Let marinate for at least 2 hours or overnight. For the sauce, combine the yogurt, mint, cilantro, onion, and lime juice. Season with salt to taste and refrigerate until needed.
Skewer the smelt and place on a well-oiled grill over medium-high heat. Cook about 1 to 2 minutes per side. Place the smelt skewers on a platter with a side of the dipping sauce and go to town!