Grilled Sea Bass With Cilantro-Mint Sauce

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Washington Post


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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 (1 1/2 pounds) sea bass fillets

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