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-size red bell peppers; 5 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 cup chopped pitted Kalamata olives or other brine-cured black olives; 1/2 cup chopped red onion; 1/3 cup chopped fresh cilantro; 1/4 cup golden raisins; 3 tablespoons fresh lemon juice; 2 tablespoons (packed) chopped fresh mint; 2 teaspoons grated orange peel; 1/2 teaspoon (scant) cayenne; 6 6-ounce sea bass fillets

Servings: persons

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

1
Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
2
Transfer peppers to medium bowl.
3
Cover with foil; let stand 10 minutes.
4
Peel, seed and coarsely chop peppers; return to same bowl.
5
Heat 1 tablespoon oil in heavy small skillet over medium heat.
6
Add cumin and cinnamon; stir until fragrant, about 1 minute.
7
Pour oil mixture over peppers.
8
Mix in olives, next 7 ingredients and 2 tablespoons oil.
9
Season salsa with salt and pepper.
10
(Can be made 2 hours ahead.
11
Cover; let stand at room temperature, tossing occasionally.)
12
Preheat broiler.
13
Brush fish all over with 2 tablespoons oil.
14
Sprinkle with salt and pepper.
15
Broil until fish is opaque in center, about 2 1/2 minutes per side.
16
Transfer fish to plates.
17
Spoon salsa over.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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-size 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.

That's it — enjoy your meal!

Sea Bass with Moroccan Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions