Orange and Dill Sea Bass

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 4 count oranges
  • 1 count orange
  • 1/4 teaspoon salt
  • 1/4 tablespoon white pepper
  • 4 count sea bass or orange roughy
  • 2 tablespoon olive oil
  • 2 tablespoon fresh dill


    1. Thaw fish, if frozen. Rinse fish; pat dry. In a small bowl stir together dill, oil, salt, and pepper. Brush both sides of fish fillets with dill mixture.
    2. For a charcoal grill, arrange a bed of orange slices on greased grill rack directly over medium coals. Arrange fish on orange slices. Cover and grill 6 to 9 minutes or until fish flakes with fork.
    3. To serve, use a spatula to transfer fish and grilled orange slices to a serving platter. Squeeze the juice from orange wedges over fish.


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