| 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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