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