Ingredients for 4 servings:
1. 4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen)
2. 1 teaspoon shredded orange rind
3. 4 medium oranges, peeled, sectioned, and coarsely chopped
4. 1 large tomatoes, seeded and chopped
5. 1/4 cup snipped fresh cilantro
6. 2 tablespoons thinly sliced green onions
7. 2 tablespoons chopped walnuts, toasted
8. 1 tablespoon lime juice
9. 1/2 teaspoon ground cumin
10. 1/2 teaspoon salt
11. 1/2 teaspoon black pepper
12. 1 tablespoon olive oil
Directions:
1. Thaw fish, if frozen.
2. For orange salsa.
3. In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
4. Rinse fish, pat dry with paper towels.
5. In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
6. Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
7. Place fish in a well greased wire grill basket.
8. Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling.
9. Or, place fish on the greased unheated rack of a broiler pan.
10. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling.
11. Spoon the orange salsa over fish.