This recipe makes an abundant amount of spice rub—keep the extra in a jar and use it for fish, shrimp or chicken.
Healthy Grilling Recipes
10 dried chiles de Arbol or dried red Chinese chiles, stemmed and broken into
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
Habanero and Fruit Salsa
How to Make It
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.