April 3: Portuguese-Style Grilled Fish

So, it's more from The Well-Filled Tortilla tonight. You don't even have to bother with a tortilla: if fish is your thing, this will be good just sitting on a plate, with maybe rice pilaf , maybe some tender-crisp sauteed bell pepper strips, maybe, if you're me, with a big glass of some yummy chardonnay or pinot grigio, the same that's right down there in the recipe.

As it's been established, fish is not my thing, per se. But I like to cook it, and my husband likes to eat it. This is something I think he'd like--lightly marinated, gently spicy.

The cookbook recommends a topping of a roasted red pepper, chili, and pine nut sauce. I don't have the wherewithall to write that sucker up right now. If you're interested, leave me a comment, and I'll send you that too; I've made it and it's delicious.

Portuguese-Style Grilled Fish

2/3 cup fresh orange juice
1/4 cup dry white wine
1/2 tablespoon sweet paprika
Small punch of cayenne
Small pinch of ground cloves
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 1/4 pounds sea bass fillets, cut 1/2-3/4 inch thick
24 scallions, trimmed

Prepare a fire for grilling allowing charcoal to burn until they are mostly covered with white ash, about 40 minutes.

15-20 minutes before the fire is ready, mix together the orange juice, wine, paprika, cayenne, cloves, and thyme in a nonreactive dish. Place the fish in the mixture and turn to coat all sides. Set aside to marinade.

When the coals are ready, arrange the fish fillets on the grill rack directly above the coals. Grill for 4 minutes. Turn and grill another 4 minutes. Remove the fish and set aside to rest a few minutes.

While the fish rests, grill the scallions. Place them on the rack directly above the coals and cook for 2 minutes. Turn and cook until lightly charred, 1-2 minutes.

Pile scallions on a serving platter, and place fish on top of scallions. Serve immediately.