Grilled Sea Bass In Red Chile Marinade

Trim the skin off the fish, if any, and thinly spread the chili paste all over the flesh. Cover and let marinate for at least 1 hour and up to 6 hours.

Heat a stove top grill pan or nonstick skillet over medium heat. Brush the pan and the fish lightly with the olive oil.

Lay the fish on the hot pan and cook for about 4 to 5 minutes per side or until the fish has nicely browned grill marks on the outside, is opaque but still moist inside, and just barely flakes when tested with a fork.

Serve hot.