Chilean Sea Bass

Ingredients:

1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. caraway seeds
5 garlic cloves, chopped
kosher salt to taste
10 dry red peppers, soaked in water and chopped
3 Tbs. extra-virgin olive oil
4 Chilean sea bass steaks
additional extra-virgin olive oil to coat fish

Preparation:

Lightly toast the coriander, cumin and caraway seeds in a skillet. Allow to cool, then grind together with a mortar and pestle. Add garlic, kosher salt and red peppers. Drizzle olive oil in, a little at a time. Continue grinding until the mixture has a paste-like consistency. Coat both sides of the sea bass with olive oil. Season with kosher salt to taste. Grill on high approximately five minutes per side. Serve the sea bass with a light dollop of harissa.

Yield: 4 servings

* Harissa or hariseh sauce [hah-REE-suh]--"From Tunisia, this fiery-hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. The traditional accompaniment for couscous, this sauce is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars in Middle Eastern markets." (Quoted from The Food Lovers Companion, 2nd Edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc.)