Grilled Sea Bass With Coriander Chipotle Ketchup


Grilled sea bass with coriander chipotle ketchup

This one’s a summer favorite. The coconut milk provides a lovely mild sweetness along with the spices that have been used as marinade. The canned chipotle is usually found as “chipotles in adobo sauce” in the market. Serve with a fresh summer salad.


        2 tablespoons coconut milk; 1 tablespoon peeled and minced fresh ginger.

        1 tablespoon minced garlic; 1 teaspoon red pepper ­akes.

        3 tablespoons malt vinegar; 2 teaspoons ground cumin.

        ¼ teaspoon ground clove; ½ teaspoon ground cinnamon; 1 teaspoon ground paprika.

        Salt, to taste; 1 tablespoon oil, plus more for brushing grill grate.

        2 lbs (1 kg) sea bass ‑llets (or other firm fleshed fish such as tilapia or salmon), about 1 in (2.5 cm) thick, cut into 2-in (5-cm) pieces.

        Lemon wedges, for garnish.

Coriander Chipotle Ketchup

        2 large tomatoes, diced; 1 small onion, chopped.

        ½ tablespoon minced garlic; 2 tablespoons tomato paste.

        1 tablespoon red wine vinegar; 3 oz (85 g) canned chipotle chili peppers, minced.

        2 teaspoons ground cumin.

Salt, to taste; 1 tablespoon chopped fresh coriander leaves (cilantro).


Step 1:

Mix together all the ingredients in a large bowl, except the ­sh and lemon wedges.

Step 2:

Add the ­sh and gently mix, making sure all the pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.

Step 3:

While the ­sh is marinating, make the Coriander Chipotle Ketchup. Combine the tomatoes, onions, garlic, tomato paste, vinegar, chipotle chili, cumin and salt in a small saucepan over medium-high heat, and bring it to a boil.

Step 4:

Reduce the heat to medium and simmer, stirring until the liquid is reduced and thick, about 5 to 7 minutes. Cool before serving.

Step 5:

Preheat the grill to medium-high (375°F/190°C) or a grill pan over medium-high heat. Brush the grill or grill pan with oil to prevent the ­sh from sticking to the grill. Place the marinated pieces on the grill and cook, turning once or twice, until the ­sh is opaque and just ‑aky inside, and lightly charred on the outside, 5 to 7 minutes. Serve hot with lemon wedges and Coriander Chipotle Ketchup.

Food: Grilled Sea Bass With Coriander Chipotle Ketchup

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