Citrus grilled snapper with lime rice

Yield: 1 Servings

Measure Ingredient
1½ pounds Red Snapper
1 cup Orange juice
1 cup Grapefruit juice
¼ cup Lime juice
2 tablespoons Minced fresh cilantro
¼ teaspoon Cayenne pepper
2 tablespoons Soy sauce
1 tablespoon Chopped garlic
1½ cup Water
1 cup Long-grain rice
1 tablespoon Extra-virgin olive oil
2½ tablespoon Fresh lime or lemon juice
3 teaspoons Grated zest; (for garnish)
1 teaspoon Ground white pepper
¼ cup Chopped green onion or scallions; (for garnish)


For Gourmet friday from Al Anderson/Santa Fe Cantina Directions: Combine the citrus juices, cilantro, cayenne pepper, chopped garlic and soy sauce in a shallow baking dish. Add the fish and refrigerate for 4 hours, turning the fish after 2 hours. Preheat the oven to 375.

Remove the fish from the marinade and wrap in aluminum foil. Place the wrapped package on a sheet pan and bake for 15 to 20 minutes, or until the flesh flakes easily. Unwrap the fish and serve on a large platter.

Lime Rice:

Directions: Combine ingredients and boil for 30 minutes or until water has evaporated. Season with pepper and garnish with zest and scallions.

Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 10, 1998

Similar recipes