1 to 1 1/2 pounds Chilean sea bass fillets, bones removed, cut into serving pieces
3/4 cup orange juice
3 tablespoons tomato paste
1/2 teaspoon dried hot red pepper flakes
2 tablespoons vinegar
2 cloves garlic (minced or crushed)
1 teaspoon grated orange zest
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 tablespoon brown sugar or honey

Preparation Instructions:

Rinse the sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients 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. 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 th fish is no longer opaque in the center, about 5 minutes longer. 4 servings.

Note: If cooking the sea bass on a charcoal grill, make sure that the fillet pieces are 1 1/2 inches thick to ensure that the fish won't fall apart when cooking.