Sea Bass With Moroccan Salsa - cooking recipe

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)

Preparation

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.