| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| Grated zest of 1 orange | ||
| 1/3 | c | Fresh orange juice |
| 2 | tb | Fresh lime juice |
| 1 | Chipotle chili in adobo sauce; minced | |
| 1 | lg | Clove garlic; peeled and minced |
| 1 1/2 | lb | Snapper; flounder or other lean, white fish fillet, cut into 4 serving pieces |
| 1/8 | ts | Salt |
INSTRUCTIONS
By CATHY THOMAS The Orange County Register Combine the orange peel, orange juice, lime juice, chili and garlic in glass pan. Add fish, cover and refrigerate 1 hour. Preheat oven to 450 degrees. Discard marinade and arrange fish on baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch of thickness, until just cooked through. Makes 4 servings. Per serving: 166 calories, 33.1 grams protein, 1.4 grams fat, 1 percent calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79 milligrams cholesterol. Analysis by The Seattle Times. Posted to CHILE-HEADS DIGEST by Leslie Duncan <duncan@vianet.on.ca> on Sep 24, 1998, converted by MM_Buster v2.0l.
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