Best Slow Cooker Moroccan Sea Bass Recipes

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BEST MOROCCAN FISH RECIPE



BEST Moroccan Fish Recipe image

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

Provided by Suzy Karadsheh

Time 40m

Number Of Ingredients 15

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 1/2 cup water
Large handful fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 1/2 tsp Ras El Hanout, divided
1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
3/4 tsp paprika
1/2 tsp cumin
Juice of 1/2 lemon
1/2 lemon, sliced into thin rounds

Steps:

  • In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
  • Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
  • Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
  • Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
  • When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
  • Serve immediately with your favorite crusty bread, grain, or rice.

Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg

SEA BASS WITH MOROCCAN SALSA



Sea Bass With Moroccan Salsa image

DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.

Provided by Dr. Jenny

Categories     Bass

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

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)

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 Tb 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 Tb 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 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.

Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25

SEA BASS WITH MOROCCAN SALSA



Sea Bass with Moroccan Salsa image

Categories     Fish     Olive     Broil     Raisin     Mint     Bass     Spice     Healthy     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

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.

MOROCCAN SEA BASS



Moroccan Sea Bass image

Provided by Florence Fabricant

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

6 tablespoons extra virgin olive oil
1 whole sea bass, about 3 pounds, cleaned
3 cloves garlic
1/3 cup packed cilantro leaves, plus 10 sprigs cilantro
1/3 cup packed mint leaves, plus 10 sprigs mint
1 teaspoon sweet Spanish paprika
Juice of 1 lemon
Salt and freshly ground black pepper to taste

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

MOROCCAN SEA BASS



Moroccan Sea Bass image

Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!

Provided by scancan

Categories     Bass

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 sea bass fillet, sliced into six portions
1 whole head of garlic, cloves peeled and chopped
1 -2 potato, peeled and sliced very thinly
2 carrots, sliced into thin rounds
1 red bell pepper, chopped
1 -2 hot pepper, seeded and chopped (such as chili or jalapeno)
2 tablespoons sweet red paprika (use very fresh and high quality)
1 lemon, sliced into large rounds
1 bunch fresh cilantro, chopped (do not use dried)
1/4 cup oil
2 1/2 tablespoons chicken soup powder (try to use Osem brand)
1 cup fava beans (optional)
water

Steps:

  • Place fish in pot skin side down.
  • Add remaining ingredients with water reaching level with the fish.
  • Bring to a boil.
  • Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
  • To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
  • Enjoy!

Nutrition Facts : Calories 162.3, Fat 10, SaturatedFat 1.4, Cholesterol 8.8, Sodium 34.5, Carbohydrate 13.7, Fiber 3.1, Sugar 2.9, Protein 6

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