Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
Remove sea bass from heat and serve with fresh vegetables and starch of choice.
You might want to use another fish for this recipe. Check with your fish monger for alternatives.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.