| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
|
|
Grated zest of 1 orange |
| 1/3 |
c |
Fresh orange juice |
| 2 |
tb |
Fresh lime juice |
| 1 |
|
Chipotle chili in adobo sauce; minced |
| 1 |
lg |
Clove garlic; peeled and minced |
| 1 1/2 |
lb |
Snapper; flounder or other lean, white fish fillet, cut into 4 serving pieces |
| 1/8 |
ts |
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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