Dish Description: Red snapper fillets are marinated in freshly made harissa, the awesome spice mixture of the Mediterranean and points east, and are then gently simmered with chopped tomato, lemon and cilantro. We will use the traditional earthenware vessel called a tajine (“Tah-zsheen”) to steam the fish, but any deep heavy pot with a tight-fitting lid will do. We recommend plain cous cous or unleavened bread as an accompaniment, and pairing this dish with our Albariño or Viognier, both from the vintage 2015.

Prep Time: 60 minutes, 30 of which are active.

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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