Sea Bass with Moroccan Salsa

Name: Sea Bass with Moroccan Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 medium red bell peppers; 5 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 cup pitted kalamata olive; 0.5 cup red onion; 0.333 cup cilantro; 0.25 cup golden raisin; 3 tbsp fresh lemon juice; 2 tbsp mint; 2 tsp grated orange peel; 0.5 tsp cayenne pepper; 6 sea bass fillets

Grilled fish, red bell peppers and kalamata olive, warmed with cumin and cinnamon. Finish with salt and pepper.

30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

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.
10 min
2
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).
3
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.
2 min