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.

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-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.

Sea Bass with Moroccan Salsa

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