1 T orange zest
1/2 c orange juice
1/4 c extra virgin light olive oil
1/4 cilantro leaves
1/2 t salt
1 t oregano
1 T lime juice
Place fish fillets in plastic gallon zip lock bag. Blend all ingredients in blender until smooth. Pour mixture into zip lock bag over the fish. Marinate overnight.
Bake on a sprayed aluminum foil-lined jelly roll pan for half hour on 315 degrees or cook on the grill.
Chelcie Kenyon
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