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Barbecued Chilean Bass Barbecued Chilean Bass with Orange
Makes 4 servingsIngredients: 1 lb Chilean sea bass fillet - (to 1 1/2 lbs) bones removed, cut into serving pieces 3/4 cup orange juice 3 tbl tomato paste 2 tbl vegetable oil 2 tbl vinegar 1 tbl brown sugar or honey 2 x garlic cloves minced or pressed 1 tsp grated orange zest 1 tsp ginger ground 1/2 tsp dried hot red pepper flakes Directions: 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. This recipe yields 4 servings. Comments: 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. Return from Barbecued Chilean Bass to homepage More Recipes from Chile |
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