Black Sea Bass W Moroccan Vegetables Chile Sauce Recipes

SEARED BLACK BASS WITH SCALLION-CHILE RELISH

Seared Black Bass With Scallion-Chile Relish image

If time is of the essence, a skin-on fish fillet is your best friend. This black bass crisps up beautifully when pressed down on a hot pan.

Provided by Chris Morocco

Time 15m

Yield 4 Servings

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil, divided
4 (5-6-ounce) skin-on black bass fillets
Kosher salt, freshly ground pepper
1 bunch scallions, thinly sliced
1 serrano chile, thinly sliced
2 cups cilantro leaves with tender stems
2 tablespoons fresh lime juice
1 teaspoon toasted sesame seeds

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6-8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.

BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE

Black Sea Bass with Moroccan Vegetables and Chile Sauce image

Provided by Teresa Long

Categories Fish Garlic Onion Pepper Soy Tomato Vegetable Bake Healthy Self

Yield Makes 4 servings

Number Of Ingredients 25

Ingredients

Sauce
1 teaspoon olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 teaspoons chopped fresh oregano
2 teaspoons curry powder
1 teaspoon allspice
1/8 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tablespoons low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock
Fish
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into 1/4-inch chunks
4 fillets black sea bass (about 6 ounces each)
1 cup couscous
2 teaspoons pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta

Steps:

Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.

SEA BASS WITH MOROCCAN SALSA

Sea Bass with Moroccan Salsa image

Categories Fish Olive Broil Raisin Mint Bass Spice Healthy Cinnamon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

Steps:

Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

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