4 fillets of bass or cod
1/2 c. red wine vinegar
2 fresh Jalapeno chilies, deveined and seeded
2 tbsp. olive oil
2 cloves garlic, peeled
1/2 tsp. cumin seed
Salt and pepper to taste

Cut the fish into 2 inch cubes, remove any skin and bones. Place in a glass or stainless bowl and set aside. Place the remaining ingredients in a blender and process until the chilies and garlic are pureed. Pour this sauce over the fish and marinate in refrigerate for 1 1/2-2 hours. Remove fish from sauce and place on wooden skewers. Broil over hot coals or under broiler until fish flakes easily; 3-4 minutes. Baste and turn frequently while cooking. Serves 4.