Tomato-Orange Sea Bass Recipe
Ingredients
| 2 tablespoons olive oil or salad oil | ||
| 1 medium-size onion, finely chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| Tomatoes | 1 Can (10oz) | |
| Chili powder | 1 1/2 Teaspoon | |
| 1/2 teaspoon each salt and dry basil | ||
| Ground cumin | 1/8 Teaspoon | |
| 4 large sea bass steaks, each about 1 inch thick | ||
| 1 large juicy orange | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
