1. In shallow pie plate combine orange juice, chives, grated orange zest, cumin, garlic, salt and pepper. Add grouper and coat completely with marinade. Refrigerate covered and marinate for 30 minutes. 2. Heat oven to 425 F. 3. In baking pan combine oil, onion and strips of orange zest. 4. Roast until onions begin to brown, about 25 minutes, stirring once. Add grouper with marinade, pushing onion mixture to one side of pan. Bake 10 to 12 minutes or until fish is just cooked through in center. 5. Transfer to warm platter. Garnish with fresh chives and orange slices and serve. Nutrition Information Per Serving: Calories: 229 Protein: 32 g Carbohydrates: 9 g Fat: 7 g (28% cal.) Cholesterol: 59 mg Sodium: 313 mg Fiber: 1.4 g FoodDigest, March 1993
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (11%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 248.6mg||77 %|
|Sodium 360.7mg||12 %|
|Potassium 3450.3mg||91 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.6g|
|Protein 131.8g||188 %|
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Calories per serving: 682
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