Orange And Chipotle-marinated Fish Fillets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Grated zest of 1 orange,
1/3 cup: Fresh orange juice,
2 tbsp: Fresh lime juice,
1: Chipotle chili in adobo sauce, minced
1 large: Clove garlic, peeled and minced
1 1/2 lbs: Snapper, flounder or other lean, white fish fillet, cut into 4 serving pieces
1/8 tsp: 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, 33.1 grams protein, 1.4 grams fat, 1 percent
calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79
milligrams cholesterol. Analysis by The Seattle Times.
Posted to CHILE-HEADS DIGEST by Leslie Duncan on Sep
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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, 33.1 grams protein, 1.4 grams fat, 1 percent
calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79
milligrams cholesterol. Analysis by The Seattle Times.
Posted to CHILE-HEADS DIGEST by Leslie Duncan
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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