Barbecued Chilean Sea Bass with Orange

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File:Chilean Sea Bass with Orange.jpg
Barbecued Chilean Sea Bass with Orange


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.



  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.