Ted and Cindy Walter
A tangy and Moroccan inspired bass dish with zesty salad.

Striped Bass with Moroccan Chickpea Salad

By Ted and Cindy Walter

Serves 6 People

 

INGREDIENTS:

Charmoula:

1 tbsp. fennel seeds

2 tsp. coarsely chopped fresh rosemary

1 tsp. cumin seeds

1 tsp. dried crushed red pepper

1 tsp. whole white pepper corns

1 cup coarsely chopped Italian parsley leaves

1 cup chopped fresh cilantro leaves

1 cup chopped fresh mint

1/4 cup lemon juice

3 cloves garlic

1 cup olive oil

6 6 oz. striped bass fillets

Moroccan Salad:

2 large red bell peppers

2 pita flatbread

1 15 1/2 oz. can chickpeas, drained

1 cup walnuts, toasted and chopped

1/4 cup raisins

2 tbsp. drained capers

2 tbsp. olive oil

DIRECTIONS:

• Combine fennel seeds through pepper corns in spice grinder and grind until finely ground. Transfer to blender. Add parsley and next four ingredients.
• With blender running, gradually add olive oil and blend until forming a coarse puree. Season with salt.
• Plate fish on plate and pour 3/4 cup charmoula over fish, turning to coat evenly. Cover and refrigerate for 1 hour. Cover and refrigerate remaining charmoula.
• Char bell peppers until blackened on all sides.
• Transfer to paper bag and seal. Let stand for 15 minutes. Peel, seed and chop peppers.
• Toast pita over flame until crisp. Tear into bite sized pieces.
• Preheat oven to 400. Place peppers, bread, chickpeas, walnuts, raisins, capers and olive oil in large bowl. Add 3/4 cup charmoula and toss to coat. Season with salt and pepper.
• Heat oil in pan over medium-high heat. Add fish with marinade, and cook 3 minutes on each side. Transfer skillet to oven and roast fish 8 minutes.
• Place salad on plate and top with bass fillets.

Photo by Paul Keller, via Flickr, Creative Commons License