Jamaican orange sea bass

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Allspice berries
2 Jalapeno or serrano chiles, seeded and minced (more or less to taste)
3 Clove Garlic, minced or pressed
3 Green onions, minced
¼ cup Orange juice, freshly squeezed
1 tablespoon Orange zest, grated
1 tablespoon Vegetable oil
Salt And Pepper
1½ pounds Sea bass fillets, cut in serving portions
2 Navel oranges, cut in 1-inch slices
Calories: 288 Total Fat (g): 9

Directions

Description:

Based on the classic jerk seasoning, this marinade adds distinctive flavor from orange zest to balance with the zesty spice from fresh chile. Ground allspice can be used in place of the freshly ground whole berries, but the flavor will not be as pronounced.

Along with the Island Black Bean and Rice Salad, sliced fresh mangoes with a squeeze of lime juice would be ideal with this zesty grilled fish.

Instructions:

Finely crush the allspice berries with a mortar and pestle, or grind them with a spice grinder. In a small bowl, combine allspice with the jalapeno chili, garlic, onions, orange zest, oil, salt and pepper. Stir to mix well. Preheat the grill.

Set the sea bas fillets in a shallow dish and lightly spoon the marinade mixture over. Turn the fillets so they are evenly coated in the marinade and set aside 10 to 15 minutes (chill if the ambient temperature is quite warm).

Put the fish fillets on the hot grill, with the oranges slices alongside. Cook until the fish is just opaque through. 3 to 4 minutes per side. Turn the orange slices occasionally, so they brown evenly.

Serve the grilled sea bass with a grilled orange slice and the Island Black Bean and Rice Salad alongside.

Source/Author: Simply Seafood / typo Bob Shiells Nutrition: per: Serving

: Protein (g): 43 Saturated Fat (g): 1½ : Sodium (g): 157 Cholesterol (mg): 93 : Carbohyrates (g): 9 Notes:

Seafood Alternatives: snapper, rockfish, halibut Submitted By BOB SHIELLS On 08-07-95

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