Ingredients
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4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen)
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1 teaspoon shredded orange rind
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1 large tomatoes, seeded and chopped
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1/4 cup snipped fresh cilantro
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2 tablespoons thinly sliced green onions
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2 tablespoons chopped walnuts, toasted
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1 tablespoon lime juice
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon olive oil
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4 medium oranges, peeled, sectioned, and coarsely chopped
Instructions
- Thaw fish, if frozen.
- For orange salsa.
- 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.
- Rinse fish, pat dry with paper towels.
- In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
- Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
- Place fish in a well greased wire grill basket.
- 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.
- Or, place fish on the greased unheated rack of a broiler pan.
- 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.
- Spoon the orange salsa over fish.