Dec. 27, 2008 at 2:21pm
Spice up your fish!
1 1/2 cups fresh orange juice
2 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
3 cloves garlic, peeled
2 tablespoons diced jalapeno peppers
2 tablespoons hot chili powder
2 tablespoons mild chili powder
2 teaspoons or less salt
1/4 teaspoon black pepper
1 pound black cod, halibut, red snapper, monkfish, sole or perch
In a bowl, combine orange juice, lemon juice, lime juice, rice vinegar, garlic, jalapeno peppers, chili powders, salt and black pepper. Let sauce stand at room temperature 3 hours.
Arrange each fillet on a sheet of aluminum foil. Bring edges of foil upwards to form a bowl. Spoon 2 tablespoons of sauce over each fillet. Pinch top edges of foil together to seal (leave a small amount of space for steam between top of fish and top of foil.)
Arrange foil packets in a baking dish. Steam at 450 degrees F 8 - 10 minutes, or until fish flakes easily when tested with a fork. Heat remaining sauce. Serve with fish.
Serves 4.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING WITH 2 TABLESPOON OF SAUCE
CALORIES - 201
|
CARBOHYDRATES - 17 g
|
TOTAL FAT - 4 g
|
PROTEIN - 23 g
|
CHOLESTEROL - 36 mg
|
SATURATED FAT - 1 g
|
SODIUM - 1,301 mg
|
|
DIETARY FIBER - 3 g
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Posted in Recipes by Joe
