Recipe - Citrus Grilled Snapper With Lime Rice

1 One half pound Red Snapper
1 cup Orange juice
1 cup Grapefruit juice
One fourth cup Lime juice
2 tablespoon Minced fresh cilantro
One fourth teaspoon Cayenne pepper
2 tablespoon Soy sauce
1 tablespoon Chopped garlic

LIME RICE
1 One half cup Water
1 cup Longgrain rice
1 tablespoon Extravirgin olive oil
2 One half tablespoon Fresh lime or lemon juice
3 teaspoon Grated zest; (for garnish)
1 teaspoon Ground white pepper
One fourth cup Chopped green onion or
scallions; (for garnish)

For Gourmet friday from Al Anderson/Santa Fe Cantina

Directions: Combine the citrus juices, cilantro, cayenne pepper, chopped
garlic and soy sauce in a shallow baking dish. Add the fish and refrigerate
for 4 hours, turning the fish after 2 hours. Preheat the oven to 375.
Remove the fish from the marinade and wrap in aluminum foil. Place the
wrapped package on a sheet pan and bake for 15 to 20 minutes, or until the
flesh flakes easily. Unwrap the fish and serve on a large platter.

Lime Rice:

Directions: Combine ingredients and boil for 30 minutes or until water has
evaporated. Season with pepper and garnish with zest and scallions.

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 10,
1998