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Cumin-crusted sea bass

Cumin-crusted sea bass
Los Angeles Times

IN summertime, a barbecuer's heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That's why we have barbecue books. The current crop shows the magnificent vitality of the American 'cue scene (translation: there are some ... Read more

Total time: About 40 minutes | Serves 4

Lime cilantro butter

  • 1/4 cup ( 1/2 stick) butter
  • 1 clove garlic, minced
  • Juice and grated zest of 1 lime
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup minced cilantro (about 1/2 bunch)

Step 1In a small pan, melt the butter over medium heat. Add the garlic and cook until lightly browned. Add the lime juice and zest and remove from the heat. Add the salt and pepper. Let cool to warm and then add the cilantro. Set aside.

Cumin-crusted sea bass

  • 2 whole sea bass, about 1 1/2 pounds each, gutted and cleaned
  • 2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 3/4 teaspoon grated lemon zest
  • 1 tablespoon minced cilantro
  • 2 tablespoons olive oil

Step 1Scrape the dull side of a knife against the skin of the fish from tail to head to remove fine scales and excess moisture. Cut 3 or 4 diagonal slashes down to the bone on each side. In a bowl, mix together the cumin, garlic, ginger, salt, sugar, lemon zest and cilantro. Season the fish inside and out with the mixture. Rub 2 tablespoons of olive oil over the fish.

Step 2Put the fish on a liberally oiled grill (alternately, you can use a well-oiled grill screen or fish basket). Cover and cook over medium heat until browned on both sides and an instant-read thermometer reads 130 degrees, about 12 to 15 minutes. Serve with the warm lime-cilantro butter sauce.

Note: Adapted from "Mastering the Grill," by Andrew Schloss and David Joachim.


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