Black Se Bass With Chile Salt

• 1 habanero or serrano chile, seeded, minced
• 2 teaspoons kosher salt
• 2 6-oz. skin-on black bass, striped bass, or pink snapper fillets
• 1 tablespoon extra-virgin olive oil
• 1 lime, quartered
• 1 avocado, cut into 1/2" wedges (optional)
• Cilantro sprigs (optional)
• Corn tortillas (optional)
• Read More http://www.bonappetit.com/recipes/quick-recipes/2012/09/black-sea-bass-with-chile-salt#ixzz2TnbW23XA

1. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Mix chile and salt in a small bowl to blend; set aside.
2. Pat fish dry with paper towels; drizzle skin side of fish with oil; spread chile-salt mixture all over skin side of fillets (if you don't like to eat the skin, coat the flesh side). Place fillets, skin side down, on grill. Cook for 5 minutes; turn fish over and grill, flesh side down, until cooked through, 1-2 minutes longer. Serve fish with lime wedges for squeezing over. If you'd like to make fish tacos, serve with avocado, cilantro sprigs, and tortillas.
3. Read More http://www.bonappetit.com/recipes/quick-recipes/2012/09/black-sea-bass-with-chile-salt#ixzz2Tnbdcvab

serrano chile, kosher salt, skinon black bass, extravirgin olive oil, lime, avocado, cilantro, tortillas

Taken from www.epicurious.com/recipes/member/views/black-se-bass-with-chile-salt-52358361 (may not work)