Dinner in 30 Minutes

Grilled Sea Bass With Cilantro-Mint Sauce

4 servings

The cilantro-mint sauce does double-duty: It flavors the sea bass prior to grilling, and the remainder is spooned on top afterwards.

This recipe originated with celebrity chef Wolfgang Puck, who served the cilantro-mint sauce with lamb chops. We can attest that they're a great combination. If making with lamb, use 6-ounce rib chops that are 3/4-inch thick and grill on medium-high for 5 to 7 minutes per side. Allow 2 chops per serving. Serve with rice pilaf.

Adapted from "Seriously Simple," by Diane Rossen Worthington (Chronicle Books, 2000).

2 teaspoons ginger root, peeled and roughly chopped

1/4 cup packed mint leaves, plus more for garnish

1/4 cup packed cilantro, stemmed, plus more for garnish

1 tablespoon honey

1/4 cup rice wine vinegar

1/2 cup canola oil


Freshly ground black pepper

4 sea bass fillets, about 6 ounces each

In a food processor, combine the ginger, mint, cilantro, honey, rice wine vinegar, oil and salt and pepper to taste. Process until smooth.

Place the sea bass fillets in a shallow nonreactive pan or resealable plastic bag and pour in 1/4 cup of the cilantro-mint mixture. Turn the fillets to coat evenly. Refrigerate for 15 minutes, or up to 30 minutes if you have time.

Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area. Oil the grate.

Remove the sea bass from the marinade and grill for about 4 minutes per side, depending on the thickness.

Place the fillets on individual plates and spoon some of the remaining cilantro-mint mixture on top. Garnish with mint or cilantro leaves, if desired. Serve immediately.

Per serving: 428 calories, 31 g protein, 5 g carbohydrates, 31 g fat, 70 mg cholesterol, 3 g saturated fat, 188 mg sodium, 0 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com.

-- Marcia Kramer

SHOPPING CART | Bring On the Burgers

At the top:

* Red plastic burger baskets, 95 cents each, and waxed paper liners (36-count package), $4.95, at Sur La Table stores or go to www.surlatable.com.

* Fresh hamburger buns from Best Buns Bakery are made with organic flour, whole milk, honey, butter and yeast; six for $2.31, 4010 S. 28th St., Shirlington, 703-578-1500. Order 24 hours in advance.

* Jufran Banana Sauce, 11.29-ounce bottle, $1.70, Filipino Home Baking store, 11222 Triangle Lane, Wheaton, 301-942-2800; Trader Joe's Aioli Garlic Mustard Sauce, nine-ounce jar, $2.29, Trader Joe's Red Pepper Spread With Eggplant and Garlic, 12-ounce jar, $1.59, both at Trader Joe's stores.

On the side:

* Lemon coleslaw, $2.99 a pound, River Falls Market, 10124 River Rd., Potomac, 301-765-8001; Strub's Kosher Dill Sandwich Snackers, 16.9-ounce jar, about $2.99, at Trader Joe's stores.

Let's not forget the chips:

* Good Health Bistro Sea Salt Chips, six-ounce bag, $2.69, Cape Cod Russet Potato Chips, nine-ounce bag, $2.55, both at Takoma Park Silver Spring Co-op, 201 Ethan Allen Ave., Takoma Park, 301-891-2667; Trader Joe's Fresh Herbs and Goat Cheese Potato Chips, seven-ounce bag, $1.99, at Trader Joe's stores.


FRIDAY: Concern Hotline Fish Fry -- Catfish, entertainment and children's activities. $12; free for children 12 and under. 4-9 p.m. Health Community Campus, 301 N. Cameron St., Winchester, Va. Call 540-323-1000 or see www.concernhotline.com.

SATURDAY: Harvest Open House at Afton Mountain Vineyards -- wine tastings and music. $7 per person includes souvenir wine glass, $4 for non-tasters. 10 a.m.-

6 p.m. 234 Vineyard Lane, Afton, Va. Call 540-456-8667.

SATURDAY-SUNDAY: Middle Eastern food festival at Holy Transfiguration Church. Middle Eastern food and pastries, Lebanese beer and wine, live music and dancing, children's activities, $11 roast lamb dinner each night and more. Free admission. Saturday, 11 a.m.-11 p.m.; Sunday, noon-7 p.m. 8501 Lewinsville Rd., McLean. Call 703-200-6416 or see www.holytransfiguration.org.

-- Terri Sapienza

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