Salt and pepper the fish and score a few times on both sides.
Place the remaining ingredients except the lemon wedges in a
blender and blend to a paste.
Prepare a grill or broiler. Brush the fish with a thick layer of
the paste on one side and grill on that side for 10 to 15 minutes
(the cooking time in all will be 5 minutes for each 1/2 inch of
thickness of the fish, measuring at the thickest point, and
grilling for an equal amount of time on both sides). Turn the
fish over and brush the other side with the paste. Grill until
the fish is crisp and flakes easily with a fork.
Transfer to a platter and serve with remaining sauce and lemon
This is a Lebanese recipe, which I have altered by bringing in more spices (inspired by an Iraqi recipe) and reducing the oil. If you can't find sea bass, use snapper or bream.