Chilean Sea Bass With Chipotle Orange Glaze Chilean sea bass is an extremely popular, thick succulent white fish that comes fresh or frozen. It thaws out very nicely and it's hard to distinguish fresh from frozen. This is a fast, low-fat, high protein and incredible tasting dish full of clean exotic flavors. It goes well with the Roasted Taro Root; be sure to start the taro root in the oven first so everything will be ready at the same time. Makes 4 servings.
	Ingredients: 1 1/4 cups fresh orange juice (from about 4 oranges) 1 teaspoon arrowroot 1 teaspoon honey Juice of 1 lime Four 6-ounce Chilean sea bass fillets (1 1/2 pounds) 1 teaspoon minced fresh ginger 1 teaspoon minced canned chipotle pepper Sea salt and freshly ground black pepper
	Instructions: 1. In a small saucepan, bring the orange juice, lime juice, ginger, and chipotle pepper to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. 2. In a small bowl, mix together the arrowroot with 2 teaspoons of water. Add it to the simmering sauce along with the honey, cook for 2 minutes more, remove from the heat, and set aside in a warm place. 3. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Season all the sides of the Chilean sea bass with salt and black pepper and sear the bass for 2 minutes on each of the 4 sides over medium heat. Transfer the fillets to a baking tray and spoon a tablespoon of the glaze over each fillet. Roast in the oven for 8 to 10 minutes, or until the fish is medium done. Add additional glaze before serving.

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