Citrus grilled snapper with lime rice
1 Servings
Ingredients
| Quantity | 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) |
Directions
LIME RICE
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