Moroccan-Spiced Seared Sea Bass with Charred Broccolini and Pomegranate Glaze
Prep 15 min · Cook 20 min · Serves 2 · medium
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, skin-on, pat dry
- 1 tsp ground cumin, toasted if possible
- 0.25 tsp ground cinnamon
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.75 cup pomegranate juice, unsweetened
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 0.25 cup sliced almonds, toasted
- 3 tbsp pomegranate arils, for garnish
- 2 tbsp fresh cilantro, chopped
- 8 oz broccolini, trimmed
- 3 tbsp olive oil, divided
- to taste kosher salt
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