Sea Bass Steaks With Orange Salsa (Or Tuna) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is great under the broiler, wonderful taste! from the local newspaper Ingredients:
4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen) |
1 teaspoon shredded orange rind |
4 medium oranges, peeled, sectioned, and coarsely chopped |
1 large tomato, seeded and chopped |
1/4 cup snipped fresh cilantro |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped walnuts, toasted |
1 tablespoon lime juice |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
Directions:
1. Thaw fish, if frozen.
2. For orange salsa.
3. In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
4. Rinse fish, pat dry with paper towels.
5. In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
6. Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
7. Place fish in a well greased wire grill basket.
8. Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling.
9. Or, place fish on the greased unheated rack of a broiler pan.
10. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling.
11. Spoon the orange salsa over fish.
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