Chilean Sea Bass Cancato Style

1. 1

   Preheat grill to medium-high heat.

2. 2

   Place fish in large resealable plastic bag.

3. 3

   Add combined dressing and Parmesan cheese; seal bag.

4. 4

   Turn bag over several times to evenly coat fish with the dressing mixture.

5. 5

   Marinate in refrigerator until ready to use.

6. 6

   Thread chorizo and garlic evenly onto skewers.

7. 7

   Grill 7 to 8 min.

8. 8

   or until chorizo is cooked through, turning occasionally.

9. 9

   Remove chorizo and garlic from skewers; cut into thin slices.

10. 10

    Place in small saucepan.

11. 11

    Add tomatoes and oregano; mix well.

12. 12

    Bring to boil on medium-high heat.

13. 13

    Reduce heat to low; simmer 10 min., stirring occasionally.

14. 14

    Meanwhile, remove fish from marinade; discard bag and marinade.

15. 15

    Grill fish 4 to 5 min.

16. 16

    on each side or until fish flakes easily with fork.

17. 17

    Place fish on individual plates or serving platter; top each fillet with 1/2 cup of the tomato mixture and 2 Tbsp.

18. 18

    of the mozzarella cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.