1/2 Photos of Barbecued Chilean Sea Bass With Orange
Posted for ZWT7. Marinating time is not included in the times.
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Units: US | Metric
- 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
- 1Rinse the Chilean sea bass with cold water and pat dry with paper towels.
- 2Set the fish in a shallow dish.
- 3Stir 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.
- 4Cover and marinate in the refrigerator for 1 to 3 hours.
- 5Preheat a charcoal grill or the broiler.
- 6Grill 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.
- 7Note: 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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Nutritional Facts for Barbecued Chilean Sea Bass With Orange
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 220.1
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.5 g
- Cholesterol 46.6 mg
- Sodium 174.4 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.7 g
- Sugars 8.7 g
- Protein 21.9 g