| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red Snapper |
| 1 |
c |
Orange juice |
| 1 |
c |
Grapefruit juice |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Minced fresh cilantro |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
c |
Water |
| 1 |
c |
Long-grain rice |
| 1 |
tb |
Extra-virgin olive oil |
| 2 1/2 |
tb |
Fresh lime or lemon juice |
| 3 |
ts |
Grated zest; (for garnish) |
| 1 |
ts |
Ground white pepper |
| 1/4 |
c |
Chopped green onion or scallions; (for garnish) |
INSTRUCTIONS
LIME RICE
For Gourmet friday from Al Anderson/Santa Fe Cantina
Directions: Combine the citrus juices, cilantro, cayenne pepper, chopped
garlic and soy sauce in a shallow baking dish. Add the fish and refrigerate
for 4 hours, turning the fish after 2 hours. Preheat the oven to 375.
Remove the fish from the marinade and wrap in aluminum foil. Place the
wrapped package on a sheet pan and bake for 15 to 20 minutes, or until the
flesh flakes easily. Unwrap the fish and serve on a large platter.
Lime Rice:
Directions: Combine ingredients and boil for 30 minutes or until water has
evaporated. Season with pepper and garnish with zest and scallions.
Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 10,
1998
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