Sea Bass With Moroccan Salsa

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 medium red bell peppers
• 5 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 cup pitted kalamata olive (or other brine-cured black olives)
• 1/2 cup red onion, chopped
• 1/3 cup cilantro, chopped
• 1/4 cup golden raisin
• 3 tablespoons fresh lemon juice
• 2 tablespoons mint, chopped (packed)
• 2 teaspoons grated orange peel
• 1/2 teaspoon cayenne pepper
• 6 sea bass fillets (6 oz each)

Recipe

• 1 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.
• 2 heat 1 tb oil in heavy small skillet over medium heat.
• 3 add cumin and cinnamon; stir until fragrant, about 1 minute. pour oil mixture over peppers. mix in olives, next 7 ingredients, and 2 tb oil. season salsa with salt and pepper. (can be made 2 hours ahead. cover; let stand at room temperature, tossing occasionally).
• 4 preheat broiler.
• 5 brush fish all over with 2 tb 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.