Sea Bass with Cjile Salt |
Prep Time: 20 min
Cook Time: 20 min
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Yield:2-4
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INGREDIENTS: |
| 1 |
habanero or serrano chile, seeded, minced |
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| 2 tsp |
kosher salt |
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| 2 (6 oz) |
skin-on-black bass, striped bass, or pink snapper |
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| 1 tbsp |
extra-virgin olive oil |
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| 1 |
lime, quartered |
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| 1 |
avocado, cut into 1/2' wedges (optional) |
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cilantro sprigs (optional) |
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corn tortillas (optional) |
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| DIRECTIONS: |
- Build a medium fire in a charcoal grill, or heat a gas grill to med-high. Mix chili and salt in a small bowl to blend; set aside.
- Pat fish dry with paper towels; drizzle skin side of fish with oil; spread chile-salt mixture all over skin side of fillets (if you don't like to eat the skin, coat the flesh side). Place fillets, skin side down, on grill. Cook for 5 mins.; turn fish over
- and grill, flesh side down, until cooked through, 1-2 mins. longer. Serve fish with lime wedges for squeezing over. If you'd like to make fish tacos, serve with avocado, cilantro sprigs, and tortillas.
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www.CookingWithRenaLee.com |
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