Sea Bass with Moroccan Salsa

Name: Sea Bass with Moroccan Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons (scant) cayenne; 79 milliliters chopped fresh cilantro; 2 Tbsps (packed) chopped fresh mint; 59 milliliters golden raisins; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 118 milliliters chopped pitted Kalamata olives or other brine-cured black olives; 3 Tbsps fresh lemon juice; 5 Tbsps olive oil; 2 teaspoons grated orange peel; 3 medium sizes red bell peppers; 118 milliliters chopped red onion; 1 kilograms sea bass fillets

The recipe Sea Bass with Moroccan Salsan is ready in about 45 minutes and is definitely an amazing gluten free, dairy free, and primal option for lovers of Mexican food. This recipe serves 6. This main course has 327 calories, 31g of protein, and 18g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, bell peppers, mint, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.

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Peppers

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Broiler

Tongs

Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.

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Peppers

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Bowl

Aluminum Foil

Heat 1 tablespoon oil in heavy small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add cumin and cinnamon; stir until fragrant, about 1 minute.

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Cinnamon

Cumin

Pour oil mixture over peppers.

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Peppers

Cooking Oil

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.)

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Salt And Pepper

Olives

Salsa

Cooking Oil

Preheat broiler.

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Broiler

Brush fish all over with 2 tablespoons oil.

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Fish

Cooking Oil

Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side.

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Salt And Pepper

Fish

Transfer fish to plates. Spoon salsa over.

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Salsa

Fish

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Ingredients

Servings:

1teaspoons

(scant) cayenne 79milliliters

chopped fresh cilantro 2Tbsps

(packed) chopped fresh mint 59milliliters

golden raisins 1teaspoons

ground cinnamon 1teaspoon

ground cumin 118milliliters

chopped pitted Kalamata olives or other brine-cured black olives 3Tbsps

fresh lemon juice 5Tbsps

olive oil 2teaspoons

grated orange peel 3medium sizes

red bell peppers 118milliliters

chopped red onion 1kilograms

sea bass fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.