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Tomato-Orange Sea Bass

Barbecue.Master's picture
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced/pressed
  Canned tomatoes 1 Pound (1 Can)
  Chili powder 1 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Sea bass steaks 4 Large, each about 1 inch thick
  Orange 1 Large (Juicy)
  Cornstarch 1 1⁄2 Teaspoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Heat oil in a frying pan over medium heat; add onion and garlic and cook until soft but not browned.
Stir in tomatoes and their liquid (break up tomatoes with a spoon), chili powder, salt, basil, and cumin.
Simmer tomato sauce, uncovered, stirring occasionally, for 25 to 30 minutes or until sauce is thick and reduced to about 1 3/4 cups.
Wipe fish with damp cloth; sprinkle lightly with salt and pepper.
Place on heavy-duty foil and turn up edges to form a shallow pan.
Using a vegetable peeler, cut thin strips from outer peel of orange.
Cut strips into slivers to make 1 teaspoon slivered peel; set aside.
Squeeze juice from orange and measure out 1/3 cup (reserve remaining juice for other uses); blend juice into tomato sauce.
Spread sauce evenly over fish.
Place fish in its foil pan on grill 4 to 6 inches above a solid bed of medium-glowing coals.
Cook for 15 to 20 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Transfer fish to a warm serving platter.
Pour liquid from foil pan into a heat-resistant pan and place on grill.
Blend a little of the liquid into cornstarch, then blend cornstarch mixture into remaining pan liquid.
Cook, stirring, until thickened; pour over fish.
Sprinkle with reserved orange peel and parsley.

Recipe Summary

Main Dish

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Tomato-Orange Sea Bass Recipe