Thank you to Christy from Yahoo for this abundant recipe....

Charcoal-Grilled Chilean Sea Bass (or Lapu Lapu)Fillets
Serves 4
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 1/4 inches thick
Table salt and ground black pepper
Nonstick cooking spray
vegetable oil
lemon or lime wedges for serving (optional)

1. Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals over one half of grill bottom to create 2-level fire. Position grill rack over coals, cover grill with lid, and heat rack until hot, about 5 minutes. Scrape hot grill rack clean with wire brush.

2. Sprinkle fish generously with salt and pepper; spray both sides lightly with cooking spray. Dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack.

3. Place fish directly over coals and grill until golden brown on first side, 4 to 5 minutes. Flip fish onto second side and continue to grill until golden brown on second side, 4 to 5 minutes longer. Move fish to cool part of grill and continue cooking until center of fillets is opaque and cooked through, 3 to 6 minutes longer. Serve immediately, with lemon or lime wedges if desired.

or

Gas-Grilled Chilean Sea Bass (or Lapu Lapu) Fillets
Serves 4
4 Chilean sea bass fillets, skinned, about 8 ounces each and 1 1/4 inches thick
Table salt and ground black pepper
Nonstick cooking spray
vegetable oil
lemon or lime wedges for serving (optional)

1. Turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes. Scrape hot grill rack clean with wire brush.

2. Sprinkle fish generously with salt and pepper; spray both sides lightly with cooking spray. Dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack.

3. Turn 1 burner down to medium-low and leave other burner(s) on high. Place fish over burner(s) set on high and grill until golden brown on first side, about 5 minutes. Flip fish and continue to grill until golden brown on second side, about 5 minutes longer. Move fish to cooler part of grill and cook until center of fillets is opaque and cooked through, 3 to 6 minutes longer. Serve immediately, with lemon or lime wedges if desired.

Orange and Soy Marinade for Grilled Chilean Sea Bass Fillets
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.

1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium cloves garlic , minced
2 teaspoons minced fresh ginger
Ground black pepper



Combine orange juice, soy, sherry, garlic, and ginger in shallow dish just large enough to hold fish in single layer; place fish in marinade and turn to coat. Marinate 20 minutes, turning fish over after 10 minutes. Remove fish from marinade, sprinkle with pepper, and continue with recipe for Charcoal- or Gas-Grilled Chilean Sea Bass Fillets.

Black Olive and Citrus Relish
Use only the segmented fruit in the relish, not the juices, which will water down the flavor and texture.

Makes about 1 1/2 cups
2 medium oranges , segmented (pith and membrane removed) and cut into 1/2-inch pieces
1 medium pink grapefruit , segmented (pith and membrane removed) and cut into 1/2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon paprika
10 kalamata olives , pitted and chopped (about 1/4 cup)
2 tablespoons minced fresh parsley leaves
cayenne pepper
Table salt

Combine oranges, grapefruit, cumin, paprika, olives, parsley, cayenne, and salt to taste in medium nonreactive bowl. Serve relish at room temperature. (Can be covered and set aside up to 1 hour.)

Spicy Fresh Tomato Salsa
Makes about 1 1/4 cups
2 medium tomatoes , cored, seeded, and diced small
2 tablespoons minced red onion
4 teaspoons lime juice
1 fresh serrano chile , stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves
Table salt

Combine tomatoes, onion, lime juice, chile, cilantro, and salt to taste in medium bowl. Cover and set aside for 1 hour to allow flavors to blend. Serve salsa at room temperature with grilled fish. (Can be covered and set aside up to 3 hours.)