Grilled Sea Bass with Lemon-Mint Dressing

This recipe makes an abundant amount of spice rub--keep the extra in a jar and use it for fish, shrimp or chicken.


Slideshow: Healthy Grilling Recipes


  • Servings: 8
KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Mother's Day, Fast, Healthy, Make Ahead

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  • 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

  1. 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.
  2. 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.

Suggested Pairing

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.

Contributed By Published January 2000

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