INGREDIENTS:
Grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 chipotle chili in adobo sauce, minced
1 large clove garlic, peeled and minced
1 1/2 lbs. snapper, flounder, or halibut, cut into 4 serving pieces
1/8 teaspoon salt
METHOD:
Combine orange zest, orange juice, lime juice, chili, and garlic in a glass baking dish. Add fish, cover and refrigerate 1 hour.
Preheat oven to 450°F.
Discard the marinade and arrange the fish on a baking sheet lightly spritzed with vegetable spray. Sprinkle lightly with salt and bake for 8 minutes per inch of thickness, or until just cooked through.
YIELD: Makes 4 servings.
