| 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 - [email protected] 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Sent to me by "Jack C. Elvis" <[email protected]> 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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