Grilled sea bass with indian spiced tomatoes

I love simple food. And this fish dish is one of my favorite recipes I always make whenever I can find fresh white fish that day. Because this is such a simple dish, the key is to toast coriander seeds and grind yourself. Don’t use ground coriander. I did that one time and the flavor of the dish was not even comparable. So buy the seeds and grind yourself. It’s worth it.

Ingredients

6 ounce wild sea bass (or you can use halibut)
1 pound assorted heirloom tomatoes, cut in half
1 Tablespoon olive oil & chopped rosemary
Dressing:
1/4 cup olive oil
1 Tablespoon red wine vinegar
1 small shallot, minced
1/2 teaspoon sugar
1/4 cup chopped basil
1/2 teaspoon minced fresh ginger
1 Tablespoon coriander seeds
Salt & pepper

You can serve this dish with roasted three color potatoes: Wash and par-boil potatoes then roast them with olive oil, rosemary and salt & pepper 20 mins at 350’c

Preparation

1. In a small skillet, toast coriander seeds till fragrant. When cool completely and grind them. (I use coffee grinder-make sure to wash it after so your coffee doesn’t taste like coriander & pepper)

2. Make the dressing: Mix olive oil, red wine vinegar, ginger, shallot, sugar, basil, ground pepper and coriander.

3. Drizzle some of the dressing on tomatoes and roast about 10 mins at 350’C (don’t cover cook please! )
(Note: If you don’t like cooked tomatoes, you can serve it as tomato salad with the fish. My husband doesn’t like cooked tomatoes so I put a bed of fresh tomatoes with dressing and place the grilled fish. It taste as good! maybe even better! )
4. For fish: Combine olive oil and rosemary. Brush fish with it. Season it with salt and pepper. Grill over moderately high heat skin side down. (Important thing is don’t try to move the fish. It will stick to the grill pan. Just let it do it’s thing. Be patient) 3 mins each side. Don’t overcook. Just until opaque in the center.
5. With slotted spoon, transfer tomatoes to a plate. Set the fillet on the tomato salad. Drizzle more dressing over.

Serve with roasted potatoes!