SEA BASS WITH MOROCCAN SALSA
Steps:
- 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.
MOROCCAN-STYLE STRIPED BASS
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
- Preheat the grill to medium.
- Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Nutrition Facts : Calories 343 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 136 milligrams, Sodium 549 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 32 grams, Sugar 20 grams
MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
SEA BASS WITH MOROCCAN SALSA
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.
Provided by Dr. Jenny
Categories Bass
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25
MOROCCAN SEA BASS
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Put remaining herb mixture and remaining oil in small saucepan.
- Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams
MOROCCAN SEA BASS
Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!
Provided by scancan
Categories Bass
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place fish in pot skin side down.
- Add remaining ingredients with water reaching level with the fish.
- Bring to a boil.
- Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
- To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
- Enjoy!
Nutrition Facts : Calories 162.3, Fat 10, SaturatedFat 1.4, Cholesterol 8.8, Sodium 34.5, Carbohydrate 13.7, Fiber 3.1, Sugar 2.9, Protein 6
BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE
Steps:
- Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.
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- 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.
- 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.
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