Ingredients
1 habanero or serrano chile, seeded, minced
2 teaspoons kosher salt
2 6-oz. skin-on black bass, striped bass, or pink snapper fillets
1 tablespoon extra-virgin olive oil
1 lime, quartered
1 avocado, cut into 1/2" wedges (optional)
Cilantro sprigs (optional)
Corn tortillas (optional)
Read More http://www.bonappetit.com/recipes/quick-recipes/2012/09/black-sea-bass-with-chile-salt#ixzz2TnbW23XA
Preparation
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Mix chile 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 minutes; turn fish over and grill, flesh side down, until cooked through, 1-2 minutes longer. Serve fish with lime wedges for squeezing over. If you’d like to make fish tacos, serve with avocado, cilantro sprigs, and tortillas.
Read More http://www.bonappetit.com/recipes/quick-recipes/2012/09/black-sea-bass-with-chile-salt#ixzz2Tnbdcvab
