Ingredients:

4 5-6oz fresh or  frozen sea bass or  orange roughy fillets, ¾-inch thick
2 tbsp snipped fresh dill
2 ¼ tbsp olive oil
4 large oranges, cut into  ¼-inch slices
1 orange, cut into wedges
¼ tsp salt
¼ tsp white pepper

Directions:

1. Thaw fish,if  frozen. Rinse fish; pat dry with paper towels. In a small bowl stir together dill, oil, ¼ teaspoon salt, and ¼ teaspoon white pepper. Brush both sides of fish fillets
with dill mixture.

2. Lightly grease or coat with nonstick cooking spray an unheated grill rack.  For a charcoal grill, arrange a bed of orange slices on greased grill rack. Arrange fish on orange slices. Grill orange slices and fish on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes per ½-inch thickness or until fish flakes when tested with a fork. (For a gas grill,preheat grill. Reduce heat to medium. Arrange orange slices and fish on a greased grill rack over heat. Cover; grill as above.)

3. To serve, use a spatula to transfer fish and grilled orange slices to a serving platter. Squeeze the juice from orange wedges over fish.