Orange and Soy Marinade

Published July 1, 2001.

Why this recipe works:

When grilled at home, this popular restaurant fish can easily taste too fishy. For our grilled Chilean sea bass recipe, we wound up with firm, delicious fillets with crisp, seared exteriors by choosing fish of an even 1-inch thickness and treating them unlike any other fish—we grilled them… read more

When grilled at home, this popular restaurant fish can easily taste too fishy. For our grilled Chilean sea bass recipe, we wound up with firm, delicious fillets with crisp, seared exteriors by choosing fish of an even 1¼-inch thickness and treating them unlike any other fish—we grilled them thoroughly, until the entire fillet was opaque and fully cooked.

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This marinade creates an especially thick, brown crust on the grilled fish. Do not marinate the fish longer than suggested or the flavors will become too strong.

Ingredients

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