- 10 dried chiles de Arbol or dried red Chinese chiles, stemmed and broken into pieces
- 2 tablespoons coarsely cracked black peppercorns
- 1/3 cup ground coriander
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon achiote paste (optional)
- Eight 6-ounce skinless sea bass fillets, about 1 inch thick
- Lemon-Mint Dressing
- Habanero and Fruit Salsa
How to make this recipe
- In a skillet, toast the chiles and peppercorns over moderately high heat, stirring, until fragrant and slightly darkened, about 3 minutes. Add the coriander, allspice, cinnamon and salt and cook, stirring, just until fragrant, about 30 seconds. Transfer to a plate to cool, then grind to a powder in a mortar or spice grinder with the achiote paste.
- Light a grill or preheat the broiler. Rub a scant 1/2 teaspoon of the spice mixture all over each fillet; tap off any excess. Grill or broil the fish for about 10 minutes, or until just cooked through; turn and rotate the fillets frequently. Transfer the fish to a platter and drizzle with the Lemon-Mint Dressing. Garnish with the >Habanero and Fruit Salsa and serve.
Chiles, spices and fruity salsa give this fish a hot, sweet edge. To match the smoke and mellow the heat, serve a barrel-fermented Sauvignon-Sémillon blend.