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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Dr. Jenny
3 medium red bell pepper
5 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup pitted kalamata olive, or other brine-cured black olives
½ cup red onion, chopped
⅓ cup cilantro, chopped
¼ cup golden raisin
3 tablespoons fresh lemon juice
2 tablespoons mint, chopped, packed
2 teaspoons grated orange peel
½ teaspoon cayenne pepper
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 tablespoon oil. Season salsa with salt and pepper.
Serving Suggestion:
Sea Bass With Moroccan Salsa
Moroccan Salsa
6 sea bass fillet, about 6 ounces each
Prepare salsa — It can be made 2 hours ahead. Cover, and 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 ½ minutes per side. Transfer fish to plates. Spoon salsa over.