Sea Bass With Moroccan Salsa

Ingredients

• 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)

Directions

1. 1

   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.

2. 2

   Heat 1 Tb oil in heavy small skillet over medium heat.

3. 3

   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).

4. 4

   Preheat broiler.

5. 5

   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.