GRILLED SEA BASS AND SCURVY FIGHTER

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Grilled with orange

JAMAICAN ORANGE SEA BASS

2  Tablespoons Allspice berries (or ground Allspice, just not as tasty)

2  jalapeno or serrano peppers cored, seeded and minced (more or less to taste)

3  garlic cloves minced or pressed

3 green onions minced

1/4  cup  freshly-squeezed orange juice (fights scurvy)

1 Tablespoon grated orange zest

1 Tablespoon  vegetable oil

Salt and freshly-ground black pepper to taste

1 1/2 to 2  lb  sea bass fillets  (Snapper, Rockfish or Halibut substitute nicely)

2 navel oranges cut in 1″ slices

 

Finely crush the allspice berries with a mortar and pestle, or grind them in a spice grinder.

In a small bowl, combine the allspice with the peppers, garlic, onions, orange juice, orange zest, oil, salt and pepper. Stir to mix well.

Preheat the grill. Put fish fillets in a shallow dish and lightly spoon the marinade mixture over them. Turn the fillets so they are evenly coated with the marinade and set aside for 10 to 15 minutes. Put the fish fillets on the hot grill, with the orange slices alongside. Cook until the fish 3 to 4 minutes per side. Turn the orange slices occasionally, so they brown evenly.

Serve the grilled fish with grilled orange slices.

This recipe yields 4 servings.

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