INGREDIENTS
1 1/2 -2 pounds black sea bass fillets (check fillets carefully for pin bones), skin on, descaled
1 teaspoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
For the Salsa:
2 medium tomatoes diced (or about 2 cups cherry tomatoes, halved.
1 jalapeno seeded and finely diced (if you prefer more heat, keep the seeds in)
1/4 medium red onion diced
1/2 cup loosely packed cilantro chopped
1 clove garlic finely minced
Juice of 1 lime
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
For Serving:
1 lime cut into wedges
Sea salt
DIRECTIONS
Preheat grill to high heat. Clean and oil grates well (this will help prevent the fish from sticking). Pat fish dry with a paper towel. Brush with olive oil and sprinkle with salt, cumin, garlic and black pepper on both sides. Set aside.
In a large bowl, combine tomatoes, jalapeno, red onion, cilantro, garlic, lime juice, extra virgin olive oil, salt, cumin and pepper. Stir well. Add more salt to taste, if needed. Set aside.
Place black sea bass on the grill, skin side down. Grill until fish is opaque and flakes easily with a fork. Flip halfway through cooking time. These fillets tend to be thin, so they will cook quickly. Remove from grill. Spoon salsa over fish. Sprinkle with sea salt.
Serve with lime wedges and additional salsa. You can also sprinkle with feta cheese, for a salty, briny twist.
Notes:
Black sea bass fillets tend to have quite a few pin bones. Prior to grilling check fillets carefully and pull out any pin bones with a tweezer or your fingers.
You can also score the skin prior to grilling to prevent the flesh and skin from curling up, but this is optional.
