Sea Bass Crusted with Moroccan Spices

Name: Sea Bass Crusted with Moroccan Spices
Yield: 4 servings
Ingredients: Marinade:; ¼ cup fresh lemon juice; 1 tablespoon minced fresh cilantro; 1 teaspoon ground cumin; ¼ teaspoon crushed red pepper; 3 garlic cloves, crushed; 4 (6-ounce) 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 ground cumin; 1 teaspoon paprika; ¼ teaspoon salt; Remaining ingredients:; 1 tablespoon olive oil; Lemon wedges (optional); Cilantro sprigs (optional)

4 Ratings
3 Reviews

The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika.

By Jessica B. Harris

Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:

4 servings

Nutrition Info

Directions

Step 1
To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 45 minutes. Remove fish from bag; discard marinade.

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Step 2
To prepare spice rub, combine coriander and the next 5 ingredients (coriander through salt) in a medium bowl. Rub fish with spice mixture to coat.
Step 3
Heat the oil in a large nonstick skillet over medium heat. Add the fish; cook 6 minutes on each side or until the fish flakes easily when tested with a fork. Garnish with lemon wedges and cilantro, if desired.

Chef's Notes

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Nutrition Facts

Per Serving:

210 calories; calories from fat 30%; fat 7.2g; saturated fat 1.4g; mono fat 3.4g; poly fat 1.7g; protein 32.1g; carbohydrates 3.2g; fiber 0.7g; cholesterol 70mg; iron 2mg; sodium 267mg; calcium 48mg.

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amuirhead

10/03/2011

This is a great recipe! I would make this again. I made a mint, cucumber, ginger yogurt sauce to go with it and it complimented it perfectly.

love2coooook

06/23/2010

Very good fish recipe. Great complexity of flavor, especially given the ease and timeliness that it's prepared. Great weeknight meal, and good enough for guest. Yum!

pogomiss

11/21/2008

This was excellent. I used Mahi Mahi and followed the recipe exactly. It wasn't too spicey. Served it with a salad and bread. Will definitely make again!

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