Ingredients
- 1-1 1/2 pounds Chilean sea bass fillet, bones
- removed, cut into serving pieces
- 3/4 cup orange juice
- 3 Tbsp. tomato paste
- 2 Tbsp. vegetable oil
- 2 Tbsp. vinegar
- 1 Tbsp. brown sugar or honey
- 2 cloves garlic, minced or pressed
- 1 tsp. grated orange zest
- 1 tsp. ginger ground
- 1/2 tsp. dried hot red pepper flakes
Directions
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 1/2 inches thick to ensure that the fish won't fall apart when it is cooked.
Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. 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. Cover and marinate in the refrigerator for 1 to 3 hours. Preheat a charcoal grill or the broiler. 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.
Servings per Recipe: 4
Cal. 309/Total fat 24g/Sat. 3g/Chol. 43mg/Sdm. 138mg/Carbo.11g/Prot. 18g/Om-3 1g
Simply Seafood Staff
Copyright)1998 Simply Seafood,Inc
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Submitted 6/13/05.
Source: www.simplyseafood.com
Submitted By: Meryl
starmer@prodigy.net
Barbecued Chilean Sea Bass with Orange