Sea Bass With Moroccan Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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