Barbecued Chilean Sea Bass With Orange Recipes

Steps:

• Rinse the Chilean sea bass with cold water and pat dry with paper towels.
• Set the fish in a shallow dish.
• 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.
• Cover and marinate in the refrigerator for 1 to 3 hours.
• 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.
• 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.

Steps:

• Preheat the oven to 375 degrees F.
• For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
• For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
• For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
• Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
• Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.

Steps:

• For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
• For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
• Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
• Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
• Yield: 4 servings

Steps:

• Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them - this stops the fish sticking. Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
• While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

Steps:

• Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. 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. Cover and marinate in the refrigerator for 1 to 3 hours. 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.

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.