Grilled Sea Bass with Lemon-Mint Dressing

  • SERVINGS: 8

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

Ingredients

  1. 10 dried chiles de Arbol or dried red Chinese chiles, stemmed and broken into pieces
  2. 2 tablespoons coarsely cracked black peppercorns
  3. 1/3 cup ground coriander
  4. 1 tablespoon ground allspice
  5. 1 tablespoon ground cinnamon
  6. 2 teaspoons salt
  7. 1 teaspoon achiote paste (optional)
  8. Eight 6-ounce skinless sea bass fillets, about 1 inch thick
  9. Lemon-Mint Dressing
  10. Habanero and Fruit Salsa
  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.

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