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Broiled Sea Bass
orange-olive salsa
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Fish Ingredients:
1 Fish Filet* about 1 1/2 #
1/4 tsp. Ground Black Pepper
1/2 tsp. Granulated Garlic
1/4 tsp. Salt
1/2 tsp. Oregano, dry or fresh
1 Tbs. Olive Oil
* recipe works well with sea bass, mahi, salmon, snapper, yellow tail, halibut, bluefish and other varieties.
| Salsa Ingredients:
1 Orange, navel, large
1 tsp. Orange Zest
10 Olives, kalamata
1 Sprig Rosemary, fresh
1/4 Cup Parlsey, flat leaf
1 Tbs. Olive Oil
1 Tbs. Lemon Juice
1 tsp. Red Vinegar
1 Pinch Salt and Pepper
1/4 tsp. Crushed Red Pepper
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Rinse and shake dry parsley and rosemary.
Wash and dry orange.
Make sure olives have no pits.
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Zest the orange.
Place zest into a small bowl.
Peel and cut the orange into segments.
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Cut orange segments into smaller pieces.
Add orange pieces to bowl with zest.
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Chop the olives, parsley and rosemary.
Place into bowl with orange.
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Add all remaining salsa ingredients to the bowl and mix well.
Keep salsa at room temperature as you cook the fish.
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Fish is boneless and skinless.
Place a sheet of foil over a pan.
Rub half of the oil over the foil.
Place fish on the sheet pan.
Spread the other half of oil over the fish.
Sprinkle fish with spices.
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Turn oven broiler to high.
Place fish on a middle rack.
Broil fish for 8 to 10 minutes.
Remove fish and make a small cut in the center.
Look inside the fish to make sure it is cooked.
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Place cooked fish onto a serving platter.
This can be done with a large spatula or sometimes you can just slide the fish off of the foil onto the plate.
Pour all of the salsa over the fish and serve.
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