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) |
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