The Post-Millennial Mint

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, then mint is going to be hot in the ‘00s.

In this meal, a little mint goes a long way to freshen up white rice, a side dish to a salsa-topped sea bass. And the mango salsa gets unexpected crunch from the addition of Mexican pumpkin seeds or pepitas .

Here’s to being trendy.

Grilled Sea Bass With Mango Salsa

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes

4 (6-ounce) sea bass filets

Salt, pepper

1 mango, peeled and chopped

1/2 cup chopped red onion

1/4 cup chopped cilantro leaves

1/2 teaspoon ground cumin

1 (2-ounce) bag Mexican pumpkin seeds

2 tablespoons lime juice

Oil, for grilling

Prepare a medium-hot grill.

Season the filets with salt and pepper and set aside.

Combine the mango, red onion, cilantro, cumin, pumpkin seeds and lime juice in a bowl. Taste and add salt as desired. Set aside.

Grill the fish on an oiled grill rack until it just starts to flake, about 4 to 5 minutes a side.

Serve the fish topped with the salsa.

*

4 servings. Each serving: 274 calories; 197 mg sodium; 71 mg cholesterol; 10 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 36 grams protein; 1.58 grams fiber.

Minted Rice

Active Work Time: 5 minutes * Total Preparation Time: 25 minutes

*

2 tablespoons butter

1 small onion, diced

2 teaspoons minced garlic

1 cup rice

2 cups chicken broth or water

Salt, pepper

1 tablespoon chopped mint

Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion has softened and the garlic is very fragrant, about 5 minutes. Stir in the rice, then add the water or chicken broth and salt and pepper to taste. Bring to a boil then reduce the heat to low, cover and simmer until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in the mint.

*

4 servings. Each serving: 183 calories; 518 mg sodium; 16 mg cholesterol; 7 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 5 grams protein; 0.91 gram fiber.

MENU

Grilled Sea Bass With

Mango Salsa

Minted Rice

STAPLES

Butter

Chicken broth

Ground cumin

Garlic

Lime

Oil

Onion

Red onion

Rice

SHOPPING LIST

1 bunch mint

1 bunch cilantro

1 mango

Mexican pumpkin seeds

4 (6-ounce) sea bass filets

GAME PLAN

25 minutes before: Chop onions and garlic for rice. Chop mint.

20 minutes before: Begin making the rice and the salsa.

10 minutes before: Grill fish. Finish salsa. *

Place mats and plate from Sur La Table stores.