{five days of Jon: day 3 - Moroccan night}

On day 3, light Moroccan fair was in order. Again inspired from a variety of blogs online, including Sunday Suppers, this meal had few layers. Jon was left drooling and quiet loving :).

The menu for Day 3: Moroccan

Halibut with Guzpachu

Roasted Beets

{Halibut with Guzpachu}

1 tbl harissa paste

juice of ½ a lemon

1 lb halibut cut into 2 /3 pieces

salt to taste

Preheat oven to 450 degrees. Combine harissa and lemon juice. Marinate the fish in the paste for about 20 mins. Wrap tightly in foil and bake for 10 minutes.

For the Gazpacho

1 cucumber, peeled seeded and cubed

1 red bell pepper, seeded and chopped

½ small onion, chopped

2 cups tomato sauce

1 small garlic clove, chopped

¼ c olive oil

¼ c balsamic vinegar

2 Tbl Worcestire Sauce

1/2 tsp cumin

juice nad zest of 1 lime

salt and pepper to taste

combine all ingredients in a blender and blend on high for 3 minutes. chill for at least an hour.

Serve with some greens.

{Roasted beets}

4 beets, chopped and peeled

1 tsp chilli powder

2 tbsp red wine vinegar

mint

salt

pepper

Toss beets with olive oil and salt and roast in a 375 degree oven for 45 minutes. Meanwhile, make the vinaigrette. Mix together chilli powder, sugar, salt and vinegar. Slowly stream in olive oil, whisking constantly.

Remove beets and toss with vinaigrette while still warm. Tear mint leaves and fold in gently. Serve warm or chilled.