Sea Bass With Moroccan Salsa Recipes

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SEA BASS WITH MOROCCAN SALSA



Sea Bass With Moroccan Salsa image

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

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)

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

SEA BASS WITH MOROCCAN SALSA



SEA BASS WITH MOROCCAN SALSA image

Categories     Fish

Yield 6 servings

Number Of Ingredients 13

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

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.

SEA BASS WITH MOROCCAN SALSA



Sea Bass with Moroccan Salsa image

Categories     Fish     Olive     Broil     Raisin     Mint     Bass     Spice     Healthy     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

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.

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Top Asked Questions

What are the best recipes for sea bass?
Seared sea bass fillets are topped with a macadamia nut crust and a velvety fresh mango sauce. "This is the best fish recipe I have ever prepared," says recipe reviewer luvs2entertain. Sea bass fillets simmer in a green olive, caper, and garlic-laced tomato sauce in this speedy recipe.
How long do you cook sea bass in a frying pan?
Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander. Heat a frying pan until hot and add the sea bass, skin-side down. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through.
What kind of marinade do you use for sea bass?
The mayo is seasoned with smoked paprika, cayenne, and garlic to infuse the fish with flavor as it bakes. Sweet, salty, savory... this is a marinade you'll want to add to everything.
What's the name of the White Sea Bass?
Barramundi is a firm white fish that's also known as Asian sea bass. If you haven't tried it before, this breaded and baked version is a great place to start. "Our first time trying barramundi and we will definitely make it again!" says user RB.

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