Sea Bass Crusted with Moroccan Spices

Sea Bass Crusted with Moroccan Spices Recipe
Randy Mayor; Jan Gautro
The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 1.4 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 32.1 g
Carbohydrate 3.2 g
Fiber 0.7 g
Cholesterol 70 mg
Iron 2 mg
Sodium 267 mg
Calcium 48 mg

Ingredients

Marinade:
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 garlic cloves, crushed
4 (6-ounce) sea bass fillets (about 1 inch thick)
Spice rub:
2 tablespoons ground coriander
2 teaspoons freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
Remaining ingredients:
1 tablespoon olive oil
Lemon wedges (optional)
Cilantro sprigs (optional)

Preparation

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 45 minutes. Remove fish from bag; discard marinade.

To prepare spice rub, combine coriander and the next 5 ingredients (coriander through salt) in a medium bowl. Rub fish with spice mixture to coat.

Heat the oil in a large nonstick skillet over medium heat. Add the fish; cook 6 minutes on each side or until the fish flakes easily when tested with a fork. Garnish with lemon wedges and cilantro, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jessica B. Harris,

Cooking Light

May 2001