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.
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)
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.
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reviews & comments
December 9, 2006
Very simple, and very tasty. Try a little shallot with the garlic for the marinade...