Fish in Orange Juice
INGREDIENTS:
2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; **
1 ea Onion; Sliced, 1 small 1/2 ts Salt
1 ea Clove Garlic; Small, Minced 1 ds Pepper
1 tb Vegetable Oil 1 x Salt
1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped
2 tb Lime Juice
2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; **
1 ea Onion; Sliced, 1 small 1/2 ts Salt
1 ea Clove Garlic; Small, Minced 1 ds Pepper
1 tb Vegetable Oil 1 x Salt
1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped
2 tb Lime Juice
* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.