Orange and chipotle-marinated fish fillets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Grated zest of 1 orange | ||
| ⅓ | cup | Fresh orange juice |
| 2 | tablespoons | Fresh lime juice |
| 1 | Chipotle chili in adobo sauce; minced | |
| 1 | large | Clove garlic; peeled and minced |
| 1½ | pounds | Snapper; flounder or other lean, white fish fillet, cut into 4 serving pieces |
| ⅛ | teaspoon | Salt |
Directions
By CATHY THOMAS The Orange County Register Combine the orange peel, orange juice, lime juice, chili and garlic in glass pan. Add fish, cover and refrigerate 1 hour.
Preheat oven to 450 degrees. Discard marinade and arrange fish on baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch of thickness, until just cooked through. Makes 4 servings.
Per serving: 166 calories, 33⅒ grams protein, 1⅖ grams fat, 1 percent calories from fat, 3⅖ grams carbohydrates, 210 milligrams sodium, 79 milligrams cholesterol. Analysis by The Seattle Times.
Posted to CHILE-HEADS DIGEST by Leslie Duncan <duncan@...> on Sep 24, 1998, converted by MM_Buster v2.0l.
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