Sea Bass Crusted with Moroccan Spices

By nlhartman

The coast of the soutern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco is the use of charmoula, a combination marinade and spice rub similar in consistency to Italian pesto.

Ingredients

• Marinade:
• 1/4 c. fresh lemon juice
• 1 T minced fresh cilanto
• 1 t. groun cumin
• 1/4 t. crushed red pepper
• 3 garlic cloves, crushed
• 4 (6 oz.)sea bass fillets about 1 inch thick.
• Spice Rub:
• 2 T ground coriander
• 2 t. freshly ground black pepper
• 1 t. caraway seeds
• 1 t. ground cumin
• 1 t. paprika
• 1/4 t. salt
• Remaining ingredients;
• 1 T. olive oil
• Lemon wedges and cilantro sprigs-optional

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

To prepare marinade, combine first 5 ingredients in a large zip-lock 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 next 5 ingredients (coriander through salt). Rub over fish to coat.
Heat oil in a large nonstick skiller over medium heat. Add fish, cook 6 minutes on each sdie or until the fish flakes easily when tested with a fork. Garnish with lemon wedges and cilantro, if desired.