1 ˝ pounds Chilean sea bass fillet, bones removed, cut into 1˝"- thick pieces
3/4 cup orange juice
3 tbsp. tomato paste
2 tbsp. vegetable oil
2 tbsp. vinegar
1 tbsp. brown sugar or honey
2 cloves garlic, minced or pressed
1 tsp. grated orange zest
1 tsp. ginger ground
˝ tsp. dried hot red pepper flakes
2 carrots peeled, julienne
2 celery stalks, washed, cut on bias
2 red bell peppers, seeded and ribs removed, julienne
2 yellow squash, julienne, yellow part only
1. Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish.
2. Stir together the orange juice, tomato paste, vegetable oil, vinegar, brown sugar (or honey), garlic, grated orange zest, ginger, and dried hot red pepper flakes, 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.
3. 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.
4. Add 4 tbsp of sesame oil to a stir-fry pan. When the oil is hot, but not smoking add the red peppers, celery and carrots. Sauté for 2 minutes then add the remaining yellow squash.
5. Place equal amounts of your vegetable stir-fry in the middle of 4 plates. Place the hot sea bass atop the stir-fry mixture.
Makes 4 servings.
Nutrition facts per serving: about 309 calories, 11 g protein, 2.6 g total fat, 3 mg cholesterol, 8 g Omega-3 fatty acids, 43 mg sodium, 138 mg total carbohydrates.