Sea Bass Crusted with Moroccan Spices
Pan-seared sea bass with Moroccan spice rub and lemon-cilantro marinade. Ready in about 1 hour. Great with mango salsa.
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!
Submitted by: Ruth from Chicago, IL
Yield: 4
- Marinate fish 45 minutes in lemon, cilantro, cumin and garlic for bright flavor.
- Coat with Moroccan spice mix and sear 6 minutes per side until fish flakes.
- Serve hot with mango salsa, lemon wedges and cilantro. Leftovers keep 2 days.
Spices
Featured in this Recipe
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.
thespicehouse.com
More About This Recipe
This dish is perfectly complimented by the Mango Salsa recipe I also listed on The Spice House Website. Enjoy them together!
Frequently Asked Questions
Can I use halibut or other fish instead of sea bass?
Yes. Halibut, cod or similar firm white fish work well. Adjust cooking time for thickness. Thicker fillets need a few extra minutes per side.
How long should I marinate the fish? Can I skip it?
Marinate for about 45 minutes in the fridge for bright citrus and garlic flavor. You can skip marinating in a pinch, but the fish will be less infused with those flavors.
How do I know when the fish is done?
Fish is done when it flakes easily with a fork and the flesh is opaque. For a precise check, the internal temperature should reach 145 F at the thickest part.
Can I bake or grill the fish instead of pan-searing?
Yes. To bake, place on a lined sheet and roast at 400 F for 10 to 15 minutes depending on thickness. To grill, oil the grates and grill 4 to 6 minutes per side over medium-high heat.
What can I use if I do not have Spice House Moroccan Spice?
Use a mix of ground cumin, paprika, coriander and a pinch of cinnamon or substitute ras el hanout. Add caraway seeds if you want the same nutty, warm notes.
How do I prevent the fish from sticking to the pan?
Dry the fillets lightly before rubbing with spices. Heat the pan and oil until shimmering, then add the fish without moving it for the first few minutes to form a crust. Use a nonstick or well-seasoned skillet if sticking is a concern.
How long can I store leftovers and how should I reheat them?
Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 275 F oven for 8 to 12 minutes or warm in a skillet over low heat with a splash of oil to avoid drying out.
Can I use halibut or other fish instead of sea bass?
Yes. Halibut, cod or similar firm white fish work well. Adjust cooking time for thickness. Thicker fillets need a few extra minutes per side.
How long should I marinate the fish? Can I skip it?
Marinate for about 45 minutes in the fridge for bright citrus and garlic flavor. You can skip marinating in a pinch, but the fish will be less infused with those flavors.
How do I know when the fish is done?
Fish is done when it flakes easily with a fork and the flesh is opaque. For a precise check, the internal temperature should reach 145 F at the thickest part.
Can I bake or grill the fish instead of pan-searing?
Yes. To bake, place on a lined sheet and roast at 400 F for 10 to 15 minutes depending on thickness. To grill, oil the grates and grill 4 to 6 minutes per side over medium-high heat.
What can I use if I do not have Spice House Moroccan Spice?
Use a mix of ground cumin, paprika, coriander and a pinch of cinnamon or substitute ras el hanout. Add caraway seeds if you want the same nutty, warm notes.
How do I prevent the fish from sticking to the pan?
Dry the fillets lightly before rubbing with spices. Heat the pan and oil until shimmering, then add the fish without moving it for the first few minutes to form a crust. Use a nonstick or well-seasoned skillet if sticking is a concern.
How long can I store leftovers and how should I reheat them?
Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 275 F oven for 8 to 12 minutes or warm in a skillet over low heat with a splash of oil to avoid drying out.
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