California sea bass kabobs with eggplant, peppers, and charmoula from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

  • sea bass
  • arugula
  • ground cayenne pepper
  • cilantro
  • red onions
  • paprika
  • parsley
  • thyme
  • balsamic vinegar
  • rice vinegar
  • olive oil
  • mixed peppers
  • cumin seeds
  • Italian eggplants

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on June 23, 2011

    I made this recipe with only one minor midification - I used piment d'espelette (fruitier, less assertive) instead of cayenne. This recipe is simple but the fish has to marinate for several hours so planning is required. I grilled on a cast iron skillet in my oven, about 3 or 4 min by side as specified in the recipe. The fish was extremely moist. I served a risotto as a side dish. The charmoula has a wonderful flavor.

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