About 7 pounds wild striped bass fillets, sliced crosswise on the diagonal
into twenty 6-ounce pieces (with skin)
In a medium bowl, combine the olive oil, Home Spice Mix and mint leaves.
Light a charcoal grill. Season the fish with salt and pepper. Brush each fillet with the spiced oil, coating it well with the spices. Grill the fish over a medium-hot fire, skin side down, until deep brown and crusty, about 5 minutes. Turn the fillets and grill for about 4 minutes longer or until just cooked through. Serve hot off the grill.