Taghazout Seabass
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Japanese
Taghazout Seabass
Description
Taghazout Seabass starts with a firm whole seabass cut lengthwise and seasoned with a fragrant mix of cumin, turmeric, chili powder, black pepper, garlic, and fresh coriander blended into olive oil. The fish is grilled to develop a smoky character while maintaining a tender interior. Meanwhile, the charred green bell pepper is peeled and diced, then combined with quartered cherry tomatoes and finely chopped red onion to form a fresh salsa dressed with Japanese rice vinegar and seasoned with saffron and lemon juice for subtle acidity and aromatic depth.
The fish is typically grilled using a BBQ fish basket for even cooking and easy handling. The citrus slices layered around the dish add brightness and balance the spices. Once plated, mint leaves finish the dish with a refreshing aroma and a subtle herbal note. This recipe highlights East African and Moroccan influences through its spice profile and the use of vinegar-based salsa, making it suitable as a flavorful main course served with grains or flatbread.
Ingredients
- 1 seabass cut in half lengthways
- 1 tablespoon cumin powder
- 1 tablespoon turmeric powder ground
- 1/2 tablespoon chili powder ground, dried
- 1/2 tablespoon black pepper cracked
- 1 clove garlic
- 10 grams Coriander
- 30 milliliters olive oil
- 1 lime fresh
- 1 lemon fresh
- 1 green bell pepper
- 100 grams cherry tomato ripe
- 1/2 red onion
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar Japanese
Instructions
- Preheat grill to 200 °C/ 392° F.
- Rub the green bell pepper with olive oil, salt and pepper.
- Grill it in the oven until the skin blisters.
- Cut the red onion into small cubes, and slice the cherry tomatoes into quarter.
- When the bell pepper has cooled, peel of the skin and take the seeds and stem out.
- Cut into cubes the same size as red onion.
- Mix the above together and add the Japanese rice vinegar and salt and cracked black pepper to taste.
- Be careful not to squash the tomatoes too much.
- Put the tomato salsa aside.
- Combine the cumin powder, turmeric powder, chili powder, salt and pepper.
- Crush and chop the garlic and coriander fine, mix with the olive oil.
- Rub the olive oil herb mix over the half sea bass and sprinkle with a generous amount of the spice and salt mix.
- Slice the lemon and the lime into 3mm (0.11 inch) slices.
- Strip the mint leaves off the stems and reserve the leaves for garnishing the fish later.
- Using a BBQ fish basket, layer on the bottom of the basket mint stalks and then limes.
- Place the fish on top, next place mint stalks and more lemons and limes on the top side of the fish and close down the basket so as all the pieces inside are held tight within.
- Splash a little more olive oil over the fish if it looks a little dry.
- Place the sea bass under the grill of your oven, cook until you can see the lemons and limes caramelizing, this may take up to 15 minutes.
- Turn the sea bass and make the same colour on the other side.
- Carefully turn out the sea bass on a plate.
- Sprinkle over a little more olive oil if you feel it’s too dry.
- Garnish with your earlier prepared tomato salsa, fresh lime and mint leaves.
Hints:
- *If you have a chargrill BBQ, try to cook this over open charcoal, it is sensational.
- *Alternatively you can use a whole sea bass to make this recipe.
Notes
User Reviews
Overall Rating
4.9
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