Ingredients:
- 15 chiles de arbol stems and seeds removed
- 1/2 cup black and white sesame seeds mixed
- 2 pickled Peruvian aji chiles available in Latin grocery stores
- 3 tablespoons grape seed oil
- 1 1/2 tablespoons 100% pure honey
- olive oil
- 1 cup peanut and pumpkin seeds mixed
- salt to taste
- 2 1/2 ounces servings scaled seabass fillet with skin left on
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Cuisine: Mexican