ArkansasRockers.com

1 lemon
2 cloves garlic, crushed
½ tsp red pepper flakes
4 6-ounce sea bass fillets
1½ tsp paprika
1½ tsp cumin
2 tsp pepper
½ tsp salt
1 Tbsp olive oil

Squeeze the lemon into a zip-tight plastic bag large enough to fit the fillets.

Add the garlic and red pepper flakes, give the bag a shake and add the fish.

Refrigerate for 30 minutes.

In a small bowl, mix the paprika, cumin, salt and pepper. Rub this spice blend on both sides of fillets.

Heat the oil in a large non-stick pan over medium heat. Add the fillets, flesh side down and cook for 6 minutes.

Flip and cook another 6 minutes.

Or grill. Or broil. Whatever you prefer.

Yields: 4 servings

Time to make: About and hour.