Grilled Harissa Tilapia
4 Regal Springs Tilapia fillets
2 cups cauliflower florets, sliced 1/3-inch thick
1/2 cup golden raisins
2 cups white wine
1 cup harissa
4 sprigs fresh rosemary
1/4 cup olive oil, divided
In a medium-sized pot over high heat, place raisins and wine; bring to a boil. Shut off heat and allow to rest on the stove.
In a large sauté pan over medium-high heat, add half the olive oil; add cauliflower and cook until golden brown on all sides. Remove from pan and keep warm.
Preheat a grill or grill pan to medium heat. Brush tilapia with oil and place on the grill; sear one side of tilapia. Turn fillets over and brush with more oil; place rosemary sprigs atop the fillets until cooked.
Arrange equal amounts of cauliflower in the middle of each of 4 plates. Lay equal portions of raisins around cauliflower, then spoon equal amounts of harissa around. Place 1 grilled tilapia fillet with rosemary sprig atop each plate.