On Valentine's Day, Be Good to Your Heart

I'm still fixated on all things Moroccan, so here's an idea for a heart-healthy Valentine's Day menu that Rick and Ilsa might have enjoyed.

Grilled Fish with Smoky Harissa for 2

1 red chilli
1 garlic clove, peeled
2 5- to 6-ounce firm white fish (such as halibut or mahi-mahi) fillets
1 large red bell pepper, quartered lengthwise, seeded
Olive oil for brushing plus 2 Tablespoons
1 teaspoon ground cumin, divided
1 teaspoon ground coriander, divided
1/2 a lemon

Prepare grill on medium-high heat. Thread chilli and garlic clove onto a skewer. Brush chilli, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers, jalapeño, and garlic until vegetables are tender and fish is just cooked through, about 4 minutes per side for fish and 6-8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell pepper and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 2 tablespoons olive oil, 1/2 teaspoon cumin, and 1/2 teaspoon coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper. (I like to add some soaked walnuts, too, for creaminess.)

Place 1 fish fillet on each of 2 plates. Squeeze grilled lemon over. Spoon sauce over fish.

Serve with a simple salad that should be made one day beforehand (so the wheat softens) of 2 ounces cracked wheat tossed with the juice of 2 lemons, 1 tablespoon olive oil, a tomato (peeled cored, seeded, and diced), a red bell pepper (roasted, peeled, seeded, and diced), two chopped scallions, a small cucumber (peeled, seeded, and diced), a diced celery rib, and add to taste chopped fresh parsley and mint, salt and pepper.

Sefrou abricot/galettes sucrees/mandelbrot (apricot cookies)
4 large eggs
3/4 cup light brown sugar
1/2 cup olive or argan oil
3 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup chopped pitted dates
1 tablespoon sesame seeds

Preheat the oven to 350° and spray a cookie sheet with grapeseed oil.

Beat 3 eggs with the light brown sugar. Add the oil, flour, baking powder, salt, and cinnamon, then fold in the chopped nuts and fruit.

Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14" long and 1 1/2" - 2" wide. Place the rolls on the cookie sheet, leaving an inch between them.

Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds.

Bake for 20 minutes on the middle rack. Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4" pieces. Lay the slices cut side up on the cookie sheet and return them to the oven for 15 more minutes, or until the cookies are golden brown. Let cool and serve with Moroccan mint tea.