Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Grated zest of 1 orange
- 1 Chipotle chili in adobo
- 1 lg Clove garlic; peeled and
- 1 1/2 lb Snapper; flounder or other
- 1/8 ts Salt
- 2 tb Fresh lime juice
- 1/3 c Fresh orange juice
Preparation
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 on Sep 24, 1998, converted by MM_Buster v2.0l.
