Barbecued Chilean Sea Bass With Orange |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Marinating time is not included in the times. Ingredients:
1 lb chilean sea bass fillet, bones removed, cut into serving pieces |
3/4 cup orange juice |
3 tablespoons tomato paste |
2 tablespoons vegetable oil |
2 tablespoons vinegar |
1 tablespoon brown sugar or 1 tablespoon honey |
2 garlic cloves (minced or pressed) |
1 teaspoon grated orange zest |
1 teaspoon ground ginger |
1/2 teaspoon 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.
7. Note: 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.
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