Thursday, February 28, 2008
Spicy Orange Baked Fish
4 fish steaks, around 1 to 1 1/2 lbs total (halibut, tuna, salmon or other firm-fleshed fish)
2 Tbs frozen orange juice concentrate, thawed
1 tsp (or more, to taste) Marie Sharp's Orange Pulp Habanero Hot Sauce
1 Tbs chopped cilantro
1 Tbs fresh lemon or lime juice
1/4 tsp salt (optional)
1/2 cup water
4 thin orange slices, twisted or quartered (optional garnish)
Cilantro sprigs (optional garnish)
Combine orange juice concentrate, Marie Sharp's Orange Pulp Habanero Hot Sauce, cilantro, lemon or lime juice, salt and water in a bowl and stir well. Place the fish in a large plastic resealable baggie, pour the orange marinade over the fish, seal the bag and shake to make sure all the fish is covered with the marinade. Marinate in the refrigerator for half an hour, shaking the bag once to make sure both sides of all the fish is covered. Once the fish is done marinating, spray a broiler rack/pan with nonstick cooking spray. Remove the fish from the baggie (reserve the marinade) and place on the sprayed rack in the pan. Broil 4 inches from heat for about 6 minutes, basting with the reserved marinade, then turn the fish over and baste with more of the marinade. Broil for another 5 minutes or until the fish flakes easily, basting with the rest of the reserved marinade. Serve the fish and pour the marinade from the broiler pan over the plated fish if desired. Garnish with optional orange slices and/or a sprig of cilantro on each fish steak. You can serve the fish with cooked rice and a side of green vegetables, and the bottle of Marie Sharp's Orange Pulp Habanero Hot Sauce on the table for anyone who wants more hot sauce. Serves 4.
PS: Don't forget to submit your recipe using one or more Carolina Sauce Company products to receive a coupon for your next order of that product or products!