Thaw 4 Pieces of Personal Gourmet's Seabass in cold water for 15 to 20 minutes.
While Seabass is defrosting, mix the marinate:
1/4 cup oil
1/4 cup teriyaki sauce or soy sauce
1 dash tabasco
2 chopped garlic clove
1 chopped green onion (scallion)
1 dash of ground ginger
1 splash of white wine or "Sake".
Marinate Seabass for 1 hour, spray grill with pam, and grill on high for 7 minutes, turn and grill 7 minutes more.
Made with: Chilean Sea Bass