Recipe 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.
Top Review by 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]
- 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 See How It's Made
- 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.
- Heat 1 Tb oil in heavy small skillet over medium heat.
- 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).
- Preheat broiler.
- 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.