Barbecued Chilean Sea Bass with Orange

Recipe Description

If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1½ inches thick to ensure that the fish won't fall apart when it is cooked.
* This recipe yields 4 servings.

Ingredients

  • 1 lb Chilean sea bass fillet - (to 1½ lbs) bones removed, cut into serving pieces
  • ¾ cup orange juice
  • 3 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 1 tbsp brown sugar or honey
  • 2 garlic cloves minced or pressed
  • 1 tsp grated orange zest
  • 1 tsp ginger ground
  • ½ tsp dried hot red pepper flakes

Directions

  1. Rinse the Chilean sea bass with cold water and pat dry with paper towels.
  2. Set the fish in a shallow dish.
  3. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated.
  4. Cover and marinate in the refrigerator for 1 to 3 hours.
  5. Preheat a charcoal grill or the broiler.
  6. Grill or broil the fish about 4 inches from the heat until well browned on one side, 3 to 5 minutes; brush with more marinade and cook on the other side until the fish is no longer opaque in the center, about 5 minutes longer.
This article uses material from the "Barbecued Chilean Sea Bass with Orange" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License