Seafood Recipes

• 10 dried chiles, stemmed and broken
• 2 tablespoons cracked black peppercorn
• 1/3 cup ground coriander
• 1 tablespoon allspice
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• Eight 6-ounces skinless sea bass fillets about 1" thick
• Mint dressing - below

1. In a skillet, toast the chiles and peppercorns over moderate high heat, stirring until slightly darkened, for about 3 minutes. Add coriander, allspice, cinnamon and salt and cook, stirring about 30 seconds. Transfer spices to a plate to cool, then grind into a powder.
2. Light a grill or preheat broiler. Rub a small 1/2 teaspoon of the spice mixture over each fillet, tap off excess. Cook for about 10 minutes, turning the fillets often.
3. Transfer to plate and drizzle with mint dressing.

• 2 tablespoons snipped chives
• 1 tablespoon mint leaves
• 1 tablespoon minced onion
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1/3 cup extra-virgin olive oil
Salt and pepper to taste

1. In a blender, chop chives, mint, onion, and lemon zest. Add lemon juice and vinegar and blend ingredients. Add olive oil, with blender still on, in a thin stream. Season with salt and pepper.