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A homemade Arabic spice blend and plenty of fresh cilantro give flame-kissed sea bass and okra tons of flavor.

Martha Stewart's Cooking School, Episode 502


Credit: Bobbi Lin

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a food processor, combine onion, garlic, spice blend, cilantro, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth; set marinade aside.

  • Use a sharp knife to cut 3 slits, about 1/2 inch deep, through the skin of each fish fillet.

  • Place fillets in a shallow dish and coat them completely with marinade. Cover and refrigerate for 30 minutes.

  • Preheat a nonstick grill pan over medium-high. Grill fish, skin-side down, until lightly charred, 3 to 4 minutes. Turn fish and continue grilling until fish is cooked through, about 3 minutes more. Serve with okra kebabs and garnish with lemon wedges and cilantro sprigs.

Cook's Notes

Not familiar with green mango pickles? Unripe mangoes are simmered with various spices for a tangy, flavorful condiment that perks up any meal.