Sea Bass Crusted with Moroccan Spices Recipe

Submitted By: Ruth Sikes from Chicago.

Sea Bass Crusted with Moroccan Spices Notes

I adapted this recipe from one of the cooking magazines. You can use sea bass or halibut. I serve it with mango salsa, a perfect compliment!
Ingredients
  • For the Marinade:
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepepr
  • 3 cloves garlic, crushed
  • 4 6 ounce sea bass fillets, about 1 inch thick
  • For the Spice Rub:
  • 2 tablespoons Spice House Moroccan Spice
  • 1 teaspoon caraway seed
  • For Cooking and Garnish:
  • 1 tablespoon olive oil
  • lemon wedges
  • fresh sprigs of cilantro
Serves / Yields

4
Preparation Instructions

For marinade, combine the first five ingredients in a large zip-top bag, add fish to bag. Seal and marinate in refrigerator for 45 minutes. Remove fish from bag and discard marinade.

Rub fish with spice rub to coat. Heat oil over medium heat. Add fish and cook 6 minutes on each side, or until fish flakes easily. Garnish with lemon wedges and cilantro sprigs.
Helpful Hints

This dish is perfectly complimented by the Mango Salsa recipe I also listed on The Spice House Website. Enjoy them together!

Quick Shopping List


Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
$4.49
Crushed "Caribe" Red Pepper Flakes
Crushed, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.
$3.49
Moroccan Spice Mixture
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.
$4.49
Caraway Seeds, Whole or Ground
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
$2.99
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