My husband recently went fishing and caught some beautiful fresh Sea Bass. I prepared the fish with the following marinade. This recipe will work with any other white fish and is perfect for summer entertaining.
- 4 – 6oz Sea Bass steaks, skinned
- 1/2 c. orange marmalade
- 2 large cloves of garlic, minced
- 1/2 c. parsley, chopped (1/4 c. if using dried parsley)
- 1/2 tsp. tabasco Sauce
- zest and juice of 2 lemons (approx. 1/2 cup of lemon juice)
- 3/4 c. pineapple juice (no sugar added)
- 1/4 c. olive oil
- 1/2 tsp. sea salt
- fresh ground pepper, to taste
- 1/2 tsp. onion powder
Marinade: In a mixing bowl, combine lemon juice, lemon zest, chopped parsley, orange marmalade, Tabasco sauce, pineapple juice, olive oil, sea salt, and pepper.
Sea Bass: Skin and clean the Sea Bass, rinse under cold water and pat dry.
Place the Sea Bass steaks into a large (gallon sized) zip lock bag. Pour marinade over steaks into bag. Seal and refrigerate for at least 1.5 hours but no longer than 2.5 hours.
Once the fish has had time to marinate, preheat your grill to 350 degrees F. Remove the Sea Bass steaks from the bag and place on a plate. Pour the remaining marinade (from the zip lock bag) into a saucepan. Bring marinade to a boil then reduce heat and simmer marinade while the Sea Bass steaks are on the grill.
Once the grill is hot, spay grill with a non-stick spray and then place your Sea Bass steaks on the grill for 3-5 minutes per side, depending on the thickness of each steak.
When the Sea Bass steaks are done, remove from grill.
Plating: Serve with 2 tbsp. of the marinade reduction poured onto the fish and garnish with a fresh sprig of parsley.