Hot and Spicy Sea Bass

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This recipe comes from my friends Sonya and Robin Azoulay, Jews from Casablanca, Morocco, who moved to Miami twenty-four years ago. The recipe is quite simple, but the flavors are electrifying—the result of braising the fish on the stove with cilantro, garlic, hot paprika, and pepper flakes. I’ve given a range for the spices: use as much hot paprika and pepper flakes as you dare.