2 tablespoons olive oil or salad oil
1 medium-size onion, finely chopped
2 cloves garlic, minced
1 can (1 pound) tomatoes
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dry basil
1/8 teaspoon ground cumin
4 large sea bass steaks, each about 1 inch thick
Salt and pepper
1 1/2 teaspoons cornstarch
1. Heat oil in a frying pan over medium heat; add onion and garlic and cook until soft but not browned. Stir in tomatoes and their liquid (break up tomatoes with a spoon), chili powder, salt, basil, and cumin. Simmer tomato sauce, uncovered, stirring occasionally, for 25 to 30 minutes or until sauce is thick and reduced to about 1 3/4 cups.
2. Wipe fish with damp cloth; sprinkle lightly with salt and pepper. Place on heavy-duty foil and turn up edges to form a shallow pan.
3. Using a vegetable peeler, cut thin strips from outer peel of orange. Cut strips into slivers to make 1 teaspoon slivered peel; set aside.
4. Squeeze juice from orange and measure out 1/3 cup; blend juice into tomato sauce. Spread sauce evenly over fish. Place fish in its foil pan on grill 4 to 6 inches above a solid bed of medium-glowing coals. Cook for 15 to 20 minutes or until fish flakes easily with fork.
5. Transfer fish to a warm serving platter. Pour liquid from foil pan into a heat-resistant pan and place on grill. Blend a little of the liquid into cornstarch, then blend cornstarch mixture into remaining pan liquid. Cook, stirring, until thickened; pour over fish. Sprinkle with reserved orange peel and parsley.