| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Six-ounce Halibut fillets, |
|
|
Inned |
|
|
Skinned |
| 1/4 |
c |
Olive oil |
|
|
Juice of 3 oranges |
|
|
Juice of 3 limes |
| 2 |
ts |
Grated orange zest |
| 1 |
ts |
Grated lime zest |
| 3 |
|
Garlic cloves, minced |
| 3 |
|
Jalapeno peppers, minced |
| 2 |
tb |
Paprika |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
Coarse salt, for the fish |
|
|
Freshly-ground black pepper, for |
|
|
E fish |
|
|
Lime wedges, for garnish |
INSTRUCTIONS
Place the halibut fillets in a shallow non-reactive baking dish. In a small
bowl, whisk together the remaining ingredients. Pour marinade over fish,
cover dish with plastic and let marinate in the refrigerator for 2 to 4
hours. Heat a grill. Sprinkle the fish with salt and pepper and grill about
3 to 4 minutes on each side, or until cooked through. Serve hot with lime
wedges. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
>From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken Sent to me by "Jack C.
Elvis" <jackelvis@moonlink.net> so I could check them out for formatting
errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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