Grilled Chilean Sea Bass

1. 1

   For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt and achiote paste until it just starts to smoke and flavors are released.

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   Transfer to a blender or food processor and grind until it is powder.

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   Remainder may be stored in an airtight container.

4. 4

   For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water.

5. 5

   Place in a blender, add 1/3 of the vinegar and lemon juice.

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   On high speed, drizzle in approx.

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   2/3 of the olive oil.

8. 8

   Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives.

9. 9

   Refrigerate immediately.

10. 10

    Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium).

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    Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows).

12. 12

    Serve with rice of your choice.

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    *RAW EGG WARNING

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    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

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    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

16. 16

    Soak the habaneros and anchos in hot water to soften.

17. 17

    De-seed (use gloves) and remove stems before they are diced.

18. 18

    Combine remaining ingredients in a mixing bowl.

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    Transfer to a storage container and refrigerate.

* Per serving · 4 servings · Values may vary.