Moroccan-Spiced Seared Sea Bass with Charred Broccolini and Pomegranate Glaze

Name: Moroccan-Spiced Seared Sea Bass with Charred Broccolini and Pomegranate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 fillets (6 oz each) sea bass fillets; 1 tsp ground cumin; 0.25 tsp ground cinnamon; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 0.75 cup pomegranate juice; 1 tbsp honey; 1 tbsp fresh lemon juice; 0.25 cup sliced almonds; 3 tbsp pomegranate arils; 2 tbsp fresh cilantro; 8 oz broccolini; 3 tbsp olive oil; to taste kosher salt; to taste black pepper

Prep 15 min · Cook 20 min · Serves 2 · medium

Global Cuisine

Pan-seared sea bass with a warm blend of cumin, cinnamon, and coriander, finished with a tangy pomegranate reduction and toasted almonds. This elegant North African-inspired dish combines crispy skin, tender flaky fish, and vibrant acidity for a restaurant-quality dinner.

Ingredients

2 fillets (6 oz each) sea bass fillets
1 tsp ground cumin
0.25 tsp ground cinnamon
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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