Hoisin-Glazed Sea Bass

Hoisin sauce is often referred to as Chinese barbecue sauce. With the addition of ingredients like honey and ginger, this sweet yet spicy glaze is a delicious compliment to the richness of sea bass.

1 tablespoon canola oil

2 cloves garlic, minced

1 teaspoon crushed red pepper flakes

1/2 cup hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon freshly grated ginger

Vegetable oil, for the grates

4 4- to 6-ounce sea bass fillets

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, warm the canola oil. Add the garlic and red pepper flakes, and sauté until just fragrant. Do not brown. Reduce the heat to low and whisk in the hoisin sauce, vinegar, soy sauce, honey, and ginger until warmed and well combined. Cook until warmed through, about 3 to 5 minutes. Remove from the heat and cover to keep warm until ready to brush on the fish.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the sea bass fillets with the olive oil. Season with the salt and pepper to taste.

Place sea bass on the grill, close the lid, and cook until golden brown, about 4 minutes. Turn over and brush with the glaze. Continue cooking until medium, another 4 minutes.

To serve, place the fish on the plate and brush with the additional glaze.

Serves 4.

Do-Ahead: The hoisin glaze can be made 1 day in advance. Store covered in your refrigerator until ready to serve. Warm over low heat before using.

Suggested Side: Miso Eggplant