Tomato-Orange Sea Bass
|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|
|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|
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.