INGREDIENTS
For the rub:
2 tsp. pure chile powder
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
2 striped bass steaks, cut 1-inch thick
Extra virgin olive oil
For the salsa:
4 medium plum tomatoes, cored and quartered
1/2 cup red onion, finely chopped
1/4 cup lightly packed fresh cilantro
1 to 2 jalapeños, stemmed, quartered, and seeded
3 garlic cloves, crushed
1 TBSP extra virgin olive oil
1 TBSP fresh lime juice
1/2 tsp. pure chile powder
1/4 tsp. ground cumin
Kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat charcoal grill until ashes are grey.
Mix together the rub ingredients in a small bowl.
Lightly coat the fish with oil and season evenly with the rub. Refrigerate until ready to grill.
In a large bowl, mix all of the salsa ingredients.
Pile salsa ingredients on a large sheet of aluminum foil and then fold in the edges to make a sealed packet.
Place the foil packet with the salsa ingredients directly over the coals and grill until the tomatoes are soft, about 10 minutes.
Remove the packet from the grill, open the foil, and allow to cool for 5-10 minutes.
Pour the contents of the packet into a food processor or blender and pulse just enough to make a chunky salsa.
Season with salt and pepper to taste.
Clean and oil the cooking grate of the grill.
Place the steaks directly over the coals, cover and let cook for 5 minutes.
Carefully flip the steaks and continue to cook until fish is just opaque in the center, another 2 to 3 minutes.
Remove the fish from the grill and let sit for 5 minutes.
Top steaks with the salsa.
