Sea Bass with Moroccan Salsa

Sea Bass with Moroccan Salsa
Sea Bass with Moroccan Salsa
Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Moroccan Fish Olive Broil Raisin Mint Bass Spice Healthy Cinnamon Bon Appétit
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3 tablespoons fresh lemon juice
  • 1/4 cup golden raisins
  • 2 teaspoons grated orange peel
  • 1/3 cup chopped fresh cilantro
  • 5 tablespoons olive oil
  • 1/2 cup chopped red onion
  • Carbohydrate 12 g(4%)
  • Cholesterol 70 mg(23%)
  • Fat 16 g(25%)
  • Fiber 2 g(10%)
  • Protein 33 g(65%)
  • Saturated Fat 3 g(13%)
  • Sodium 195 mg(8%)
  • Calories 324

Preparation 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 tablespoon 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 tablespoons 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 tablespoons 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.

Preparation 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 tablespoon 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 tablespoons 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 tablespoons 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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