Best 7 Sea Bass With Moroccan Salsa Recipes
Prepare yourself for a culinary journey to the shores of the Mediterranean with this tantalizing recipe for sea bass with Moroccan salsa. This dish is a delightful blend of flavors and textures, featuring the delicate flesh of the sea bass complemented by the vibrant and aromatic salsa. The fusion of Moroccan spices, fresh herbs, and juicy tomatoes creates a salsa that bursts with flavor, adding a layer of complexity to the dish. Whether you're a seasoned cook or a culinary novice, this recipe will guide you through the process of creating this delectable dish that will impress your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
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.
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
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 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
SEA BASS WITH MOROCCAN SALSA
Number Of Ingredients 12
Steps:
- Char peppers on grill or under broiler until blackened on all sides, turning frequently. Transfer to medium bowl, cover with foil let stand 10 mins. Peel seed and coarsely chop, return to bow. Heat 1 tbsp oil in small pan, add cumin and all spice, stir until fragrant, about 1 mnin, Pour mixture over peppers, mix in olives, next 7 ingredients and 2 tbsp oil. Season with salt and pepper. Brush fish all over with olive oil, sprink with salt and pepper to taste. Broil fish until opaque in center. transfer to plate and spoon salsa over fish.
SEA BASS WITH MOROCCAN SALSA
Yield 6
Number Of Ingredients 11
Steps:
- Char peppers under broiler until blackened on all sides, turning frequently. Transfer to med bowl and cover with foil, let stand for 10 mins. Peel seed and coarsely chop and return to bowl Heat 1 tbsp oil over med heat, add cumin and stir until fragrant, pour over peppers. Mix in olives and all other ingredients and more oil. Season with salt and pepper if desired. Cover and let stand at room temp, stirring occasionally. Preheat broiler, brush fish all over with oil, and broil until opaque about 2 1.2 mins per side. Transfer to plates and spoon salsa over each fillet.
MOROCCAN SPICED SEA BASS CEVICHE
Fresh, vibrant flavors which comes together to make a great dish. If you cannot get fresh sea bass, substitute with halibut or snapper.
Provided by Ryan Nomura
Categories Ceviche
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top.
- Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 7 g, Cholesterol 62 mg, Fat 11.8 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 458.5 mg, Sugar 2.2 g
Tips:
- To ensure the fish cooks evenly, make sure the fillets are of uniform thickness. If necessary, use a sharp knife to slice them to an even thickness.
- For the best flavor, use fresh, ripe tomatoes and herbs for the salsa. If you don't have fresh herbs on hand, you can substitute dried herbs, but use only half the amount.
- If you like a spicier salsa, add a pinch of cayenne pepper or chili powder. You can also add a squeeze of lemon juice for a brighter flavor.
- For a more flavorful fish, marinate it in the lemon juice and herbs for at least 30 minutes before cooking.
- To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish. You can also use a non-stick pan or spray the pan with cooking spray.
- Serve the fish immediately with the salsa and your favorite sides.
Conclusion:
This sea bass with Moroccan salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the salsa is flavorful and refreshing. This dish is sure to please everyone at the table.
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