This cilantro-mint sauce does double duty: It flavors the sea bass before grilling, and the remainder is spooned on top afterward.

This recipe originated with celebrity chef Wolfgang Puck, who served the cilantro-mint sauce with lamb chops. We can attest that it's a great combination. If making with lamb, use 6-ounce rib chops that are 3/4-inch thick and grill on medium-high for 5 to 7 minutes per side. Allow 2 chops per serving. Serve with rice pilaf.

Adapted from "Seriously Simple," by Diane Rossen Worthington (Chronicle Books, 2000).

GRILLED FISH WITH CILANTRO-MINT SAUCE

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

Salt

Freshly ground black pepper

4 white-fleshed fish fillets (such as monchong or mahi), about 6 ounces each

In a food processor, combine the ginger, mint, cilantro, honey, rice wine vinegar, oil, and salt and pepper to taste. Process until smooth.

Place the fish fillets in a shallow nonreactive pan or resealable plastic bag and pour in 1/4 cup of the cilantro-mint mixture. Turn the fillets to coat evenly. Refrigerate for 15 minutes, or up to 30 minutes if you have time.

Prepare the grill (set a gas grill at medium for indirect cooking, or start the charcoal or wood briquettes for a charcoal grill; when the briquettes are hot, distribute the heated charcoal evenly under the cooking area). Oil the grate.

Remove the fish from the marinade and grill for about 4 minutes per side, depending on the thickness.

Place the fillets on individual plates and spoon some of the remaining cilantro-mint mixture on top. Garnish with mint or cilantro leaves, if desired. Serve immediately. Makes 4 servings.