1 med.-sized onion, finely chopped 2 cloves garlic, minced or pressed 1 (1 lb.) can tomatoes 1 1/2 tsp. chili powder 1/2 tsp. each salt and dry basil 1/8 tsp. ground cumin 4 lg. sea bass steaks, each about 1 inch thick Salt and pepper 1 lg. juicy orange 1 1/2 tsp. cornstarch Chopped parsley

Heat oil in a frying pan over medium heat; add onion and garlic and cook until soft but not browned. Stir in tomatoes and their liquid (break up tomatoes with a spoon), chili powder, salt, basil, and cumin. Simmer tomato sauce, uncovered, stirring occasionally for 25-30 minutes or until sauce is thick and reduced to about 1 3/4 cups.

Wipe fish with damp cloth; sprinkle lightly with salt and pepper. Place on heavy-duty foil and turn up edges to form a shallow pan.

Using a vegetable peeler, cut thin strips from outer peel of orange. Cut strips into slivers to make 1 teaspoon slivered peel; set aside. Squeeze juice from orange and measure out 1/3 cup (reserve remaining juice for other uses); blend juice into tomato sauce. Spread sauce evenly over fish.

Place fish in its foil pan on grill 4-6 inches above a solid bed of medium-glowing coals. Cook for 15-20 minutes or until fish flakes readily when prodded in thickest portion with a fork. Transfer fish to a warm serving platter.

Pour liquid from foil pan into a heat-resistant pan and place on grill. Blend a little of the liquid into cornstarch, then blend cornstarch mixture into remaining pan liquid. Cook, stirring, until thickened; pour over fish. Sprinkle with reserved orange peel and parsley. Makes 4 servings.