Halibut in a yucatecan marinade
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Six-ounce Halibut fillets, | |
| Inned | ||
| Skinned | ||
| ¼ | cup | Olive oil |
| Juice of 3 oranges | ||
| Juice of 3 limes | ||
| 2 | teaspoons | Grated orange zest |
| 1 | teaspoon | Grated lime zest |
| 3 | Garlic cloves, minced | |
| 3 | Jalapeno peppers, minced | |
| 2 | tablespoons | Paprika |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Freshly-ground black pepper |
| Coarse salt, for the fish | ||
| Freshly-ground black pepper, for | ||
| E fish | ||
| Lime wedges, for garnish | ||
Directions
Place the halibut fillets in a shallow non-reactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours. Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken Sent to me by "Jack C.
Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997