Grilling: Striped Bass With Roasted Salsa

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
237
FAT
33%
CHOL
32%
SOD
92%

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Ingredients for 2 servings

For the rub

2 teaspoons pure chile powder

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 striped bass steaks, cut 1 inch thick

Extra virgin olive oil

For the salsa

4 medium plum tomatoes, 3-4 ounces each, cored and quartered

1/2 cup finely chopped red onion

1/4 cup lightly packed fresh cilantro

1-2 jalapeƱos, stemmed, quartered, and seeded

2 medium garlic cloves, crushed

1 tablespoon extra virgin olive oil

1 tablespoon fresh lime juice

1/2 teaspoon pure chile powder

1/4 teaspoon ground cumin

Kosher salt

Freshly ground black pepper

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