GRAPEFRUIT CHERMOULA

GRAPEFRUIT CHERMOULA image

Yield 1-1/4 cups

Number Of Ingredients 14

1 grapefruit
1 large shallot, finely chopped
2 garlic cloves, finely grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt, plus more
Â½ small preserved lemon, flesh discarded, peel finely chopped
Â½ cup finely chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons finely grated peeled ginger
2 teaspoons harissa paste
1Â½ teaspoon ground cumin
1 teaspoon honey
Â½ teaspoon tomato paste
Freshly ground black pepper

Steps:

Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 Tbsp. juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl. Combine shallot, garlic, lemon juice, and 1 tsp. salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper. Do Ahead: Chermoula can be made 5 days ahead. Cover and chill.