Embark on a culinary journey to the vibrant shores of the Mediterranean with our delectable Black Sea Bass with Moroccan Vegetables and Chile Sauce. This exquisite dish tantalizes taste buds with its fusion of flavors, combining the delicate sweetness of sea bass with a medley of aromatic Moroccan vegetables and a zesty chile sauce. Discover the perfect balance of textures and flavors as you savor each bite, transporting you to the bustling souks of Morocco.
Alongside the main course, this article presents a collection of complementary recipes that elevate your dining experience. Indulge in the freshness of the Mediterranean Salad, a symphony of crisp vegetables, tangy dressing, and fragrant herbs. Delight in the smoky, roasted flavors of Grilled Eggplant with Tahini Sauce, a classic Middle Eastern dish that pairs perfectly with the sea bass. For a burst of sweetness, try the Moroccan Orange Salad, a refreshing combination of oranges, cinnamon, and orange blossom water.
Complete your culinary adventure with the tantalizing Chile Sauce, a versatile condiment that adds a spicy kick to any dish. Learn the art of creating this flavorful sauce using a blend of chilies, vinegar, and spices. With its vibrant color and bold taste, this sauce will become a staple in your kitchen. Whether you're a seasoned cook or a culinary novice, these recipes offer a delightful exploration of Mediterranean cuisine, promising a memorable dining experience.
BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE
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.
BLACK SEA BASS W/ MOROCCAN VEGETABLES & CHILE SAUCE
Steps:
- Line a 9 x 12 baking w/ foil. Set aside . Heat oven to 400. Heat oil in a L saucepan over med. heat. Cook leeks, garlic, oregano, curry, allspice &i black pepper until leeks become translucent, stirring, 2 - 3 minutes. Add tomato, bell pepper, celery & soy sauce. Cook until pepper softens, 2 - 3- minutes. Add stock, Simmer, covered, 25 - 30 minutes. Place carrots, cauliflower, broccoli & stock in prepared dish. Baked until vegetables begin to soften, 10 - 12 minutes. Remove from oven. Add spinach & zucchini. Place fish on top of vegetables. Drizzle w/ sauce. Bake until fish is cooked through & vegetables are tender, 15 - 20 minutes. While fish cooks, prepare couscous as directed on package. Top ea. plate w/ 1/4 C couscous. 1/4 of vegetables, & 1 fillet. Sprinkle w/ pine nuts, dill & feta.
SEA BASS WITH MOROCCAN SALSA
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.
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
MOROCCAN SEA BASS
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Put remaining herb mixture and remaining oil in small saucepan.
- Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams
Tips:
- For the best flavor, use fresh black sea bass fillets. If you can't find black sea bass, you can substitute another firm-fleshed white fish, such as cod or halibut.
- Moroccan vegetables are a great way to add flavor and color to your dish. You can use any combination of vegetables you like, but some good options include carrots, turnips, zucchini, and bell peppers.
- The chile sauce is what really makes this dish special. It's a great balance of sweet, sour, and spicy. If you don't like spicy food, you can reduce the amount of chile peppers in the sauce.
- This dish is best served immediately after it is cooked. The fish will be moist and flaky, and the vegetables will be tender and flavorful.
Conclusion:
Black sea bass with Moroccan vegetables and chile sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection, and the vegetables are tender and flavorful. The chile sauce adds a nice kick of spice, and the whole dish is sure to please everyone at the table.
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