Sea Bass With Moroccan Salsa

Submitted by Dr. Jenny

"DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

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)

directions

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.

Reviews

[Sydney Mike]

A very nice, quickly prepared meal that was so satisfying, especially since it's been a long time since I'd prepared bass! I did cut the recipe in half for the 2 of us, but otherwise followed it right on down, even if I was generous with the raisins & not so much with the mint! Very, very nice salsa ~ Thanks for sharing! [Made & reviewed while in North Africa with ZWT6]