Sea Bass Crusted with Moroccan Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika. Ingredients:
1/4 cup fresh lemon juice |
1 tablespoon minced fresh cilantro |
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
3 garlic cloves, crushed |
4 (6-ounce) sea bass fillets (about 1 inch thick) |
2 tablespoons ground coriander |
2 teaspoons freshly ground black pepper |
1 teaspoon caraway seeds |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/4 teaspoon salt |
remaining ingredients |
1 tablespoon olive oil |
lemon wedges (optional) |
cilantro sprigs (optional) |
Directions:
1. To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 45 minutes. Remove fish from bag; discard marinade.
2. To prepare spice rub, combine coriander and the next 5 ingredients (coriander through salt) in a medium bowl. Rub fish with spice mixture to coat.
3. Heat the oil in a large nonstick skillet over medium heat. Add the fish; cook 6 minutes on each side or until the fish flakes easily when tested with a fork. Garnish with lemon wedges and cilantro, if desired.
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