sea-bass-with-moroccan-salsa-104331.json

{
    "directions": [
        "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 tablespoons 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 tablespoons 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."
    ],
    "ingredients": [
        "3 medium-size red bell peppers",
        "5 tablespoons olive oil",
        "1 teaspoon ground cumin",
        "1/2 teaspoon ground cinnamon",
        "1/2 cup chopped pitted Kalamata olives or other brine-cured black olives",
        "1/2 cup chopped red onion",
        "1/3 cup chopped fresh cilantro",
        "1/4 cup golden raisins",
        "3 tablespoons fresh lemon juice",
        "2 tablespoons (packed) chopped fresh mint",
        "2 teaspoons grated orange peel",
        "1/2 teaspoon (scant) cayenne",
        "6 6-ounce sea bass fillets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Olive",
        "Broil",
        "Raisin",
        "Mint",
        "Bass",
        "Spice",
        "Healthy",
        "Cinnamon"
    ],
    "title": "Sea Bass with Moroccan Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/sea-bass-with-moroccan-salsa-104331"
}