Achiote-Grilled Sea Bass and Citrus Salad from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 2 tablespoons finely ground annato seeds (sometimes labeled as achiote)
• ¼ cup (60 ml) fresh orange or grapefruit juice
• ⅓ cup (75 ml) or so fresh orange or tangerine juice (enough to make a smooth paste)
• 2 cups (80 g) mixed young salad greens, such as arugula, watercress, frisée, etc.
• 1 tablespoon sherry vinegar, or to taste
• 2 tablespoons chopped fresh garlic
• Six 5-ounce (140-g) sea bass fillets or other firm-fleshed white fish
• 1 tablespoon finely chopped fresh mint
• 1 grapefruit, cut into segments
• 2 oranges, cut into segments
• 2 limes, cut into segments
• Cilantro sprigs and avocado slices for garnish (optional)
• 1 tablespoon pure chile powder, such as ancho
• Fine sea salt and freshly ground pepper
• 2 teaspoons peeled, finely chopped fresh ginger
• 3 tablespoons olive oil
• Honey, to taste
• Pinch of cayenne pepper
• 1 tablespoon olive oil
• 2 teaspoons dried oregano, preferably Mexican
• 1 teaspoon whole allspice berries (about 5), toasted and ground
• 2 teaspoons honey
• 1 teaspoon salt
• ½ teaspoon ground cinnamon