Sea Bass

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1 cup of olive oil
1 cup lime juice
½     cup Worcestershire sauce
½     bunch cilantro, chopped
½     bunch mint, chopped
5 tablespoons ground coriander
5 teaspoons ground black pepper
4 teaspoon ground black pepper
4 teaspoons Dijon mustard
2 teaspoons salt
3 teaspoons cumin
1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl;  mix well.
Makes 2 ½ cups
Sea Bass

6)–7oz. Chilean seabass filets
½ cup Chermoula marinade

1. Marinate the fish for 2 hours.
2. Remove from the marinade and season with salt and pepper to taste.
3. Grill for 4-5 minutes on each side. Enjoy