Achiote Grilled Sea Bass with Citrus Salad

Serves 6

Annato seeds, which are the basis for achiote, are used extensively in Mexican and Caribbean cuisines. It contributes not only a bright orange-red color, but also a subtle flavor. You can buy prepared achiote pastes in markets that are perfectly fine to use. Included here is a recipe to make your own. If you cannot find annato seeds, substitute paprika, either sweet or hot depending on your taste.

1 1/2 pounds fresh sea bass filets or other firm fleshed white fish or large scallops
Achiote Paste (recipe follows)
2 cups mixed young savory salad greens such as arugula, watercress, mizuna, spinach, etc.
Citrus Salad (recipe follows)
Garnish: Cilantro sprigs and avocado slices, if desired

Smear the achiote paste on both sides of the sea bass and allow to marinate for at least 15 minutes. Over hot coals or in a stovetop grill pan, quickly cook until just done. Be careful not to overcook. Arrange the greens and citrus salad attractively on plates. Divide the fish into 6 portions and place on top. Garnish with avocado and cilantro, if using, and serve immediately.

Achiote Paste

Makes approximately 1/2 cup

2 tablespoons finely ground annato seeds (sometimes labeled as achiote)
1 tablespoon olive oil
1 tablespoon pure chile powder such as ancho
2 tablespoons chopped fresh garlic
1 teaspoon whole allspice (about 5), toasted and ground
1/2 teaspoon ground cinnamon
2 teaspoons honey (or to taste)
2 teaspoons oregano, preferably Mexican
1 teaspoon salt
1/3 cup or so fresh orange or tangerine juice (enough to make a smooth paste)

Place all ingredients in a blender and blend until very smooth. Note: Add orange juice a bit at a time to facilitate the making of the paste.

Citrus Salad

1 tablespoon sherry vinegar (or to taste)
1/4 cup fresh orange or grapefruit juice (from sections below)
2 teaspoons peeled, finely chopped fresh ginger
Pinch cayenne pepper
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely minced fresh mint
2 cups each fresh orange and grapefruit sections
2 limes peeled, seeded and sectioned
Drops of honey to taste
Salt and freshly ground pepper

Add the vinegar, orange juice, ginger and cayenne to a blender (or with an immersion blender) and puree. With motor running add the oil to form a light emulsion. Season to your taste with salt and pepper and stir in mint.

Pour over citrus sections and add drops of honey to taste depending on tartness and fruit. Season to taste with salt and pepper. Stir gently to combine.