Barbecued Chilean Sea Bass With Orange

Posted for ZWT7. Marinating time is not included in the times.

• Ready In: 25 mins
• Serves: 4

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.