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Recipe from: Simply Seafood
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 ½ inches thick to ensure that the fish won't fall apart when it is cooked.
1-1 ½ pounds Chilean sea bass fillet, bones removed, cut into serving pieces
¾ cup orange juice
3 tablespoon. tomato paste
2 tablespoon. vegetable oil
2 tablespoon. vinegar
1 tablespoon. brown sugar or honey
2 cloves garlic, minced or pressed
1 teaspoon. grated orange zest
1 teaspoon. ginger ground
½ teaspoon. dried hot red pepper flakes
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.