Sea Bass Steaks With Orange Salsa (Or Tuna) - cooking recipe

Ingredients

4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen)
1 teaspoon shredded orange rind
4 medium oranges, peeled, sectioned, and coarsely chopped
1 large tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
2 tablespoons thinly sliced green onions
2 tablespoons chopped walnuts, toasted
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Preparation

Thaw fish, if frozen.
For orange salsa.
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.
Rinse fish, pat dry with paper towels.
In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
Place fish in a well greased wire grill basket.
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.
Or, place fish on the greased unheated rack of a broiler pan.
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.
Spoon the orange salsa over fish.