Barbecued Chilean Sea Bass with Orange

Description
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1½ inches thick to ensure that the fish won't fall apart when it is cooked.
 * This recipe yields 4 servings.

Ingredients

 * 1 lb Chilean sea bass fillet - (to 1½ lbs) bones removed, cut into serving pieces
 * ¾ cup orange juice
 * 3 tbsp tomato paste
 * 2 tbsp vegetable oil
 * 2 tbsp vinegar
 * 1 tbsp brown sugar or honey
 * 2 garlic cloves minced or pressed
 * 1 tsp grated orange zest
 * 1 tsp ginger ground
 * ½ tsp dried 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.