Barbecued Chilean Sea Bass With Orange

• 1 lb chilean sea bass fillet, bones removed, cut into serving pieces
• 3/4 cup orange juice
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 1 tablespoon brown sugar or 1 tablespoon honey
• 2 garlic cloves (minced or pressed)
• 1 teaspoon grated orange zest
• 1 teaspoon ground ginger
• 1/2 teaspoon hot red pepper flakes

1. Rinse the Chilean sea bass with cold water and pat dry with paper towels.
2. Set the fish in a shallow dish.
3. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated.
4. Cover and marinate in the refrigerator for 1 to 3 hours.
5. Preheat a charcoal grill or the broiler.
6. 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.
7. Note: If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 1/2 inches thick to ensure that the fish won't fall apart when it is cooked.

chilean sea bass fillet, orange juice, tomato paste, vegetable oil, vinegar, brown sugar, garlic, orange zest, ground ginger, hot red pepper

Taken from www.food.com/recipe/barbecued-chilean-sea-bass-with-orange-455067 (may not work)