The only way I have ever cooked Chilean Sea Bass (is that what you have?) is to mix equal parts of mayonaise, Dijon mustard and horseradish together and spread over the fish. Roast at 500 (or 450 in my house because my smoke alarm doesn't like 500) for 20 minutes. At the last minute the topping gets dark and makes a nice crust. My Swedish friends who eat a lot of fish said it was the best fish they ever had.

ORANGE AND SAFFRON MARINADE

1/2 tsp. pure saffron threads
1/4 cup white wine
2 cloves garlic, mashed to a paste with a fork
1/4 cup EV olive oil
1 tsp. grated fresh orange peel
2 Tbs. fresh orange juice

Pound the saffron with a little heated white wine to extract the flavor. Mix all the ingredients together and let sit 15 minutes before using. Marinate shrimp or lean fish 30 minutes, turning once, then grill or broil.

So what did you end up buying and making, Alyssa?

I did find the Chilean Sea Bass, and ended up making a tomato-herb sauce and buerre blanc. Went over well despite my over-cooking the fish.

Both ideas above sound great - I bought way too much fish for the group, so have extra and will have to try both. The combination of saffron and orange sounds excellent (Ok, saffron and anything sounds good to me - but orange I wouldn't have ever thought of). Thanks!