Sea Bass with Moroccan Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
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 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.)
3. 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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