Other firm-fleshed types of fish can be substituted for the sea bass. Also instead of serrano chiles you can try using finely chopped roasted jalapenos or roasted habanero.

Ingredients

* 2 thick fillets of sea bass, 2 inches thick
* 1 tsp. safflower or canola oil
* juice of 2 limes or 1 lemon
* sea salt and ground black pepper
* 1/4 tsp. ground cumin
*SAUCE:
* 4 fresh serrano chiles; roasted and peeled
* 3 ripe med. tomatoes, roasted
* 2 cloves garlic with paper husk on, roasted and peeled
* sea salt
* GARNISH:
* springs of parsley or cilantro
* 1 lime quartered
* 1/2 firm but ripe avocado, sliced

Directions

Preheat oven to 375. Place fish fillets in a lightly oiled baking dish. Sprinkle with lime juice, salt, pepper, and cumin. Let stand while you prepare sauce. Place the chiles, tomatoes, and garlic in a food processor and pulse until roughly chopped. Add salt to taste and mix again. Pour the sauce over the fish and bake uncovered for 25 minutes. Arrange the sea bass on individual plates and spoon on any remaining sauce. Garnish with parsley and put wedges of lime and avocado slices on the side. Serve immediately.