Grilled Sea Bass with Fenugreek Chipotle Ketchup

SERVES 6

2 tablespoons Coconut Milk
1 tablespoons ginger, minced
1 tablespoons garlic, minced
1 teaspoon red pepper flakes
3 tablespoons malt vinegar
2 teaspoons ground cumin
½ teaspoon clove powder
½ teaspoon cinnamon powder
1 teaspoon ground paprika
Salt to taste
1 tablespoon vegetable oil
2 pounds sea bass fillets, about 1-inch thick, cut into 2-inch pieces
Lemon wedges, for garnish

In a large bowl, mix together all the ingredients, except the fish, greens, and lemon wedges.
Add the fi sh and mix, making sure all the pieces are well-coated. Cover with plastic wrap and mari-nate in the refrigerator, at least for 4 hours.

Preheat the grill to medium-high (375°F) Baste the grill or grill pan with oil to prevent the

fish from sticking to the grill. Place the marinated pieces on the grill and cook, turning once or twice, until the fi sh pieces are opaque and just flaky inside and lightly charred on the outside, 5 to 7 minutes.

Serve hot with lemon wedges.