Grilled Chilean Sea Bass
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tsp
Lemon Pepper30 g
Allspice30 g
Cinnamon1
Salt1 tsp
Water3 tsps
Sherry Wine Vinegar1 tbsp
Lemon Juice (fresh)2 cup
Olive Oil1 tbsp
Onion (diced)30 g
Chives1 tsp
Mint (finely chopped)1 tsp
Garlic (minced)Directions:
1
For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released
2
Transfer to a blender or food processor and grind until it is powder
3
Remainder may be stored in an airtight container
4
For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water
5
Place in a blender, add 1/3 of the vinegar and lemon juice
6
On high speed, drizzle in approx
7
2/3 of the olive oil
8
Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives
9
Refrigerate immediately
10
Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium)
11
Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows)
12
Serve with rice of your choice
13
Soak the habaneros and anchos in hot water to soften
14
De-seed (use gloves) and remove stems before they are diced
15
Combine remaining ingredients in a mixing bowl
16
Transfer to a storage container and refrigerate
17
Yield: 4 servings