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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!





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.


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


This recipe was provided by Ruth S from Chicago