Grilled Sea Bass with Lemon-Mint Dressing

• 10 dried chiles de Arbol or dried red Chinese chiles, stemmed and broken into pieces
• 2 tablespoons coarsely cracked black peppercorns
• 1/3 cup ground coriander
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon achiote paste (optional)
• Eight 6-ounce skinless sea bass fillets, about 1 inch thick
• Lemon-Mint Dressing
• Habanero and Fruit Salsa

1. In a skillet, toast the chiles and peppercorns over moderately high heat, stirring, until fragrant and slightly darkened, about 3 minutes.
2. Add the coriander, allspice, cinnamon and salt and cook, stirring, just until fragrant, about 30 seconds.
3. Transfer to a plate to cool, then grind to a powder in a mortar or spice grinder with the achiote paste.
4. Light a grill or preheat the broiler.
5. Rub a scant 1/2 teaspoon of the spice mixture all over each fillet; tap off any excess.
6. Grill or broil the fish for about 10 minutes, or until just cooked through; turn and rotate the fillets frequently.
7. Transfer the fish to a platter and drizzle with the Lemon-Mint Dressing.
8. Garnish with the >Habanero and Fruit Salsa and serve.

red chinese chiles, ground coriander, ground allspice, ground cinnamon, salt, achiote paste, lemonmint dressing, salsa

Taken from www.foodandwine.com/recipes/grilled-sea-bass-with-lemon-mint-dressing (may not work)