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

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