, red chili flakes, and cayenne pepper
in a large dry skillet or saucepan
over medium heat until fragrant. Add clam
juice, white wine
, 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.
*Note from Food Network Kitchens. You might want to use another fish
for this recipe. Check with your fish monger for alternatives.