Best Black Sea Bass With Moroccan Vegetables And Chile Sauce Recipes

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.

BLACK SEA BASS WITH SCALLOPS IN BOUILLABAISSE SAUCE

Steps:

• Heat the oil in a saucepan large enough to hold the fillets of fish in one layer. Add the onion, leeks and garlic. Cook and stir over medium heat until wilted. Do not brown. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper. Cook over medium-high heat for about 5 minutes.
• Add the fish fillets in one layer. Add the scallops around the fillets and bring to a boil. Cover and simmer for 5 minutes or until done. Do not overcook. Sprinkle with chopped parsley and serve immediately.

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.