| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Six-ounce Halibut fillets |
|
|
Inned |
|
|
Skinned |
| 1/4 |
c |
Olive oil |
|
|
Juice of 3 oranges |
|
|
Juice of 3 limes |
| 2 |
t |
Grated orange zest |
| 1 |
t |
Grated lime zest |
| 3 |
|
Garlic cloves, minced |
| 3 |
|
Jalapeno peppers, minced |
| 2 |
T |
Paprika |
| 1 |
t |
Ground cumin |
| 1/2 |
t |
Cayenne pepper |
| 1/2 |
t |
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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