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Ingredientes
- 1 lb Chilean sea bass fillet - (to 1 1/2 lbs) bones removed (cut into serving pcs)
- 3/4 cup. orange juice
- 3 Tbsp. tomato paste
- 2 Tbsp. vegetable oil
- 2 Tbsp. vinegar
- 1 Tbsp. brown sugar or possibly honey
- 2 pcs garlic cloves chopped or possibly pressed
- 1 tsp grated orange zest
- 1 tsp ginger grnd
- 1/2 tsp dry warm red pepper flakes
Direcciones
- Rinse the Chilean sea bass with cool water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients in a small bowl till well combined, then pour over the fish, turning the fish so which it is proportionately coated. Cover and marinate in the refrigerator for 1 to 3 hrs.
- Preheat a charcoal grill or possibly the broiler. Grill or possibly broil the fish about 4 inches from the heat till well browned on one side, 3 to 5 min; brush with more marinade and cook on the other side till the fish is no longer opaque in the center, about 5 min longer.
- This recipe yields 4 servings.
- Comments: If cooking the Chilean sea bass on a charcoal grill, be sure which the fillet pcs are at least 1 1/2 inches thick to ensure which the fish will not fall apart when it is cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 62 | 56% |
| Total Fat 6.99g | 9% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 240mg | 7% |
| Total Carbs 11.45g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.83g | 6% |
| Protein 0.99g | 2% |
