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 1 1/2 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 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

 * 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. #Cover and marinate in the refrigerator for 1 to 3 hours.
 * 4) Preheat a charcoal grill or the broiler.
 * 5) 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.