| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| Grated zest of 1 orange | ||
| 1/3 | c | Fresh orange juice |
| 2 | T | Fresh lime juice |
| 1 | Chipotle chili in adobo | |
| sauce minced | ||
| 1 | Clove garlic, peeled and | |
| minced | ||
| 1 1/2 | lb | Snapper, flounder or other |
| lean white fish fillet | ||
| cut into 4 serving pieces | ||
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 158
Total Fat: 17.6g
Cholesterol: 58.8mg
Sodium: 1338.1mg
Potassium: 475.3mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 7.5g
Protein: 14.5g