Sea Bass With Moroccan Salsa Recipe

Name: Sea Bass With Moroccan Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red bell peppers; 5 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 cup pitted kalamata olive (or other brine-cured black olives); 1/2 cup red onion, chopped; 1/3 cup cilantro, chopped; 1/4 cup golden raisin; 3 tablespoons fresh lemon juice; 2 tablespoons mint, chopped (packed); 2 teaspoons grated orange peel; 1/2 teaspoon cayenne pepper; 6 sea bass fillets (6 oz each)

Servings: persons

3 medium red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup pitted kalamata olive (or other brine-cured black olives)
1/2 cup red onion, chopped
1/3 cup cilantro, chopped
1/4 cup golden raisin
3 tablespoons fresh lemon juice
2 tablespoons mint, chopped (packed)
2 teaspoons grated orange peel
1/2 teaspoon cayenne pepper
6 sea bass fillets (6 oz each)

1
Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl.
2
Heat 1 Tb oil in heavy small skillet over medium heat.
3
Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
4
Preheat broiler.
5
Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium red bell peppers, 5 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and more.

Yes, Sea Bass With Moroccan Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sea Bass With Moroccan Salsa

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