Grilled Chilean Sea Bass

  • Arbol Chili Rub:
  • 1 -ounce coriander, dried and ground
  • 1/2 -ounce lemon pepper
  • 1/4 -ounce arbol chili, dried and ground
  • 1/4 -ounce allspice
  • 1/4 -ounce cinnamon
  • 1/4 -ounce salt
  • 1/4 -ounce achiote paste
  • Lemon Mint Vinaigrette:
  • 1 egg yolk*
  • 1 teaspoon water
  • 3 teaspoons Sherry wine vinegar
  • 1 tablespoon lemon juice, fresh
  • 2/3 cup olive oil
  • 2 teaspoons mint leaves
  • 1 tablespoon onion, minced
  • 2/3 teaspoon lemon pepper
  • 1/4 -ounce chives
  • 4 (7-ounce) Sea Bass fillets
  • Salt
  • 1/2 habanero pepper, dried
  • 1/3 ancho chili pepper, dried
  • 1/3 papaya, chopped
  • 1/3 mango, chopped
  • 1/2 Roma tomato, diced
  • 3 teaspoons Sherry wine vinegar
  • 1 teaspoon cilantro, finely chopped
  • 1 teaspoon mint, finely chopped
  • 1 tablespoon onion, diced
  • 1/2 teaspoon garlic, minced
  • 1/3 teaspoon steak salt blend
Lemon Mint Vinaigrette:
  • 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. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.

  • For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.

  • Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  • Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate. Yield: 4 servings

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