Red Chili Harissa Olive Oil Recipes

Harissa-Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce featuring Sigona's Red Chili Harissa Olive Oil
Red Chili Harissa Oil Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce

Harissa-Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce

Tomato and basil is a classic combination, but we like to spice things up a bit with our red chili harissa oil. This oil has got a kick! See chef’s note if you want to take the heat down a notch. Inspired by Baker by Nature. Serves 4.


  • 1 large lemon
  • 1/4 cup Sigona’s Red Chili Harissa Oil, divided**
  • 3 cloves garlic, minced
  • 1 basket mini heirloom tomatoes, halved
  • 1/3 cup white wine (or vegetable stock)
  • 1/2 cup fresh basil, chopped, plus more for garnish
  • About 1 1/2 to 2 lbs. wild halibut, cut into 4 filets about 6 oz. each
  • Salt and pepper, to taste

**If you’d like to have just a hint of heat from the harissa oil, use 2 Tbsp harissa oil and 2 Tbsp regular Sigona’s Extra Virgin Olive Oil.

Directions: Preheat oven to 400°F. (If you don’t have an oven-proof sauté pan, omit this step and finish cooking the fish on the stovetop.)

Zest the lemon then cut lemon in half.

In a large, oven-proof sauté pan, heat 2 tablespoons of the oil over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes and cook, stirring occasionally, for 4 minutes. Add the wine, juice from half the lemon and chopped basil; allow mixture to come to a gentle boil then turn off the heat. Use a rubber spatula to remove the mixture to a plate or bowl, scraping the pan clean; set tomato mixture aside.

Place the sauté pan back on the stove. Heat the remaining oil over medium. Season both sides of the halibut filets with salt and pepper and place them in the sauté pan. Cook without flipping for 3 to 5 minutes or until the bottom side is golden brown. Carefully flip the filets and then place the sauté pan in the oven. Allow fish to cook in the oven for another 3 to 5 minutes or until cooked through. Remember the pan handle will be hot.

Use an oven mitt to remove the pan from the oven. Pour the tomato mixture over the filets, drizzling the liquid over all the pieces. Squeeze juice from remaining lemon half over filets, garnish the dish with the lemon zest and more basil, serve immediately.

Harissa-Seared Scallops with a Mango Balsamic Salsa, a delicious sweet-heat weeknight dish.
Harissa-Seared Scallops with a Mango Balsamic Salsa

Harissa-Seared Scallops with a Mango Balsamic Salsa

This dish packs a sweet heat made from a combination of our spicy red chili oil and our mango white balsamic — a combination inspired by the mango con chili treat. This would also work with shrimp or prawns. Serves 4. 


  • 1 large tomato, diced (about 3/4 cup diced)
  • Half an onion, diced
  • Half a jalapeño, seeded and diced
  • 1 Tbsp Sigona’s Red Chili Harissa Olive Oil (it’s spicy!)
  • 1 Tbsp butter
  • 8 large dry-packed sea scallops
  • Salt and pepper, to taste
  • 3 Tbsp Sigona’s Mango Balsamic
  • 1 large mango, such as a Keitts, peeled and diced (at least 1 cup)
  • 2 tbsp chopped fresh cilantro

Directions: Stir together the tomatoes, onion and jalapeño in a bowl. Set aside. 

Rinse and pat dry the scallops. Season both sides with salt and pepper.  Set aside. 

Add the harissa oil and butter to a large skillet over medium-high heat. When the butter has melted and the combination is just starting to smoke, add the scallops, being careful that they don’t touch. Cook for just 1 minute 30 seconds each side, flipping once. Scallops should have a nice golden-brown sear that is about 1/4 inch deep on each side, and the middle should still be slightly translucent. Use tongs to transfer just the scallops to a plate; set aside, keeping warm.

Reduce heat to medium and add the balsamic to the skillet to deglaze. Use a wooden spoon or rubber spatula to scrape up the brown bits from the bottom of the pan as the balsamic reduces. After 2 minutes, add the tomato and onion mixture; cook, stirring, for another 2 minutes. Transfer mixture to a bowl and stir in the mango and cilantro. 

Serve the scallops with the mango salsa, either on the side or spooned over the top.

Charred Okra with Tomatillos, Garlic and Sweet Peppers featuring Sigona's Red Chili Harissa Olive Oil
Charred Okra with Tomatillos, Garlic and Sweet Peppers

Charred Okra with Tomatillos, Garlic and Sweet Peppers

This dish has a bit of a Thai twist to it, thanks to the lime zest and a splash of balsamic vinegar, believe it or not. Add in more or less crushed red pepper to your liking. Adapted from Cooking Light. Serves 4.


Directions: Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred.

Stir in the shallot and julienned peppers; cook for two minutes or until lightly charred. Add the garlic and cook for 1 minute more. Stir in the tomatillo, balsamic and red pepper flakes. Cook for 1 minute then remove from heat.

Stir in the butter, oregano, lime zest, salt and pepper. Serve.

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