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Sea Bass Crusted With Moroccan Spices
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- #54884
Starting with the right spices is crucial for the piquant flavor Moroccan food is famous for. If you can't find sea bass, flounder or tilapia will work just fine in this recipe.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Marinade
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 teaspoon cumin
1/4 teaspoon crushed red pepper
3 cloves garlic, crushed
4 sea bass fillets (about 1-inch thick)
Spice Rub
2 tablespoons ground coriander
2 teaspoons freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon salt
1 tablespoon olive oil
lemon wedges (optional)
fresh cilantro sprigs (optional)
directions
To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag. Add fish to bag. Seal and marinate in refrigerator for 45 minutes. Remove fish from bag and discard marinade.
To prepare spice rub, combine coriander and the next 5 ingredients (coriander through salt). Rub over fish to coat.
Heat oil in a large nonstick skillet over medium heat. Add fish and cook for 6 minutes on each side or until the fish flakes easily when tested with a fork.
Garnish with lemon wedges and cilantro, if desired.
added by
chiefsteward
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
December 9, 2006
Very simple, and very tasty. Try a little shallot with the garlic for the marinade...