Israeli-Inspired Harissa Fish and Summer Corn Salad with Adeena Sussman

From seminary friends to cookbook authors! New York Times bestselling author Adeena Sussman joins Naomi Nachman, and the two have plenty to catch up on while cooking from Adeena’s new cookbook, Zariz. They’re talking Israeli food, why Adeena is officially done cooking to impress, and how 12 ingredients or less makes for her easy-breezy, Tel Aviv-y recipes.

On the menu today is a simple harissa butter fish, served with a fresh corn, avocado and feta salad. And don’t miss the Bundt pan corn trick!

Get the recipe:

Harissa Butter Fish
1/2 stick (4 tablespoons) unsalted butter, softened
1 tablespoon Ta’amti Harissa
1 large clove garlic, finely minced or 1 cube Gefen Frozen Garlic
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground Tuscanini Black Pepper, divided
4–5 skinless whitefish fillets (5–6 ounces each), such as sea bass or snapper

Get the full recipe for Adeena’s Israeli-Inspired Harissa Fish and Summer Corn Salad!
For more with Naomi, watch Sunny Side Up!