Sea Bass Crusted with Moroccan Spices

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!

Yield: 4

Featured Ingredients

Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)
Our Crushed Red Pepper Flakes have a medium heat without being overwhelming. They are often used as a table condiment, adding a pleasant... Size Options
$4.99 Glass jar, 1/2 cup (wt. 2.0 oz)
This complex Moroccan seasoning blend is an easy way to bring the exotic flavors of Morocco to your kitchen. Sweet and savory, with... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.5 oz)
Caraway seeds are popular among our German customers as they are vital to the traditional taste of rye bread, sauerkraut, and many... Size Options
$4.49 Glass jar, 1/2 cup (wt. 2.4 oz)

Sea Bass Crusted with Moroccan Spices 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.

Yield: 4
Helpful Hints

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


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!