Barbecued Chilean Sea Bass

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{"ops":[{"insert":"1 1/2 pounds Chilean sea bass fillet, bones removed, cut into 1 1/2 \"- thick pieces\n3/4 cup orange juice\n3 tbsp. tomato paste\n2 tbsp. vegetable oil\n2 tbsp. vinegar\n1 tbsp. brown sugar or honey\n2 cloves garlic, minced or pressed\n1 tsp. grated orange zest\n1 tsp. ginger ground\n 1/2 tsp. dried hot red pepper flakes\n2 carrots peeled, julienne\n2 celery stalks, washed, cut on bias\n2 red bell peppers, seeded and ribs removed, julienne\n2 yellow squash, julienne, yellow part only\n"}]}


{"ops":[{"insert":"1. Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish.\n\n2. Stir together the orange juice, tomato paste, vegetable oil, vinegar, brown sugar (or honey), garlic, grated orange zest, ginger, and dried hot red pepper flakes, 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.\n\n3. 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.\n\n4. Add 4 tbsp of sesame oil to a stir-fry pan. When the oil is hot, but not smoking add the red peppers, celery and carrots. Saute for 2 minutes then add the remaining yellow squash.\n\n5. Place equal amounts of your vegetable stir-fry in the middle of 4 plates. Place the hot sea bass atop the stir-fry mixture.\n\nMakes 4 servings.\n\nNutrition facts per serving: about 309 calories, 11 g protein, 2.6 g total fat, 3 mg cholesterol, 8 g Omega-3 fatty acids, 43 mg sodium, 138 mg total carbohydrates.\n"}]}

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