To broil sea bass, place, skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as a guide.
In Chile, a green sauce similar to the one in this recipe is served with fish, pork or poultry.
The heat of a chile is concentrated in its seed and membranes. To spice up this recipe, add a few of the chile seeds.
Sea bass describes several varieties of salt-water fish of the drum or grouper family. Sea bass has firm, lean to moderately fat flesh that can be baked, grilled, poached or sautéed.