Sea Bass de L'orange

Black Sea Bass (Rockfish) filets with Orange
(You could substitute most any mild fish filet)

This is a recipe I created a couple weeks ago for dinner guests and it came out wonderful.

I started with a metal cookie sheet lined with tinfoil then rinsed and patted dry fresh trimmed boneless Sea Bass filets. I sprinkled Spike seasoning and Smoked Paprika on them and covered the filets with sliced oranges and onions then liberally sprinkle with fresh coarse ground black pepper. As the cookie sheet heats up, the oranges and onions begin to juice out providing a unique and mild flavor to the fish.

The worst thing one can do is overcook fish. A large tray of filets takes at the most 10 minutes in an oven or Traeger preheated to 325 degrees; I usually begin looking at the filets around 6-8 minutes; depending upon the number of filets on the cookie sheet. Smaller number of filets usually equals less time. When they appear close to ready I take a fork and see if one of the filets actually flakes apart. If it does, I’ll try a bite to be sure it is cooked nearly through. Keeping in mind the fish will continue to cook a little after removed from the heat.

The orange slices counter and neutralize much of the strong fish smells and tastes, if you are not a fan of fishy smells in your house or even strong fishy tastes you’ll like this recipe.

When I served the filets I piled the oranges and onions on the serving platter alongside the Sea Bass.

I’ve found a little healthier way to make my version of tartar sauce.
In a mixing bowl add the ingredients below. When mixed put your finished product in a glass container or canning jar and refrigerate overnight; this helps the flavors meld and the mix to thicken.

Course chopped celery ¾ cup
Coarse chopped red or white onion ¾ cup
Vlasic Sweet Pickle relish ¾ cup
Mayonnaise 1 cup

I was reminded mayo may not be the healthiest item in this recipe so I’ve been trying different variations. This is now the favored version, still creamy but now has more crispy pieces and its ½ the amount of mayo.

If you don’t want to try the tartar sauce, the filets are great on their own.