Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chilean sea bass fillet - (to 1 1/2 lbs) - bones removed,

  2. 3/4 cup 177ml Orange juice

  3. 3 tablespoons 45ml Tomato paste

  4. 2 tablespoons 30ml Vegetable oil

  5. 2 tablespoons 30ml Vinegar

  6. 1 tablespoon 15ml Brown sugar or honey

  7. 2 Garlic cloves - minced or pressed

  8. 1 teaspoon 5ml Grated orange zest

  9. 1 teaspoon 5ml Ginger ground

  10. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 servings.


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