Place fillets on a plate. In a bowl, whisk lime juice with soy and olive oil. Remove 4 ginger cubes from a jar of stemmed ginger in heavy syrup. Mince as finely as possible to measure 2 tablespoons (30 mL). Stir into juice mixture along with 2 tablespoons (30 mL) ginger syrup. Pour over fish and brush or rub to coat.
Oil grill and preheat barbecue. Place coated fish, flesh-side down, on grill. Turn and brush fish with ginger sauce halfway through grilling. Barbecue with lid closed for a total of 12 to 15 minutes if fish is 2 inches (5 cm) thick. A sharp knifepoint inserted into flesh should feel warm.
Nutrition (per serving)
Calories
317,
Protein
42.9 g,
Carbohydrates
8.9 g,
Fat
11.4 g,
Fibre
0.1 g,
Chilean sea bass is flavourful and succulent. Never override its taste with a strong marinade or baste. Our brush-on sauce creates a gossamer coating that’ll intrigue your taste buds
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