Friday, January 20, 2006

Fruity Jalapeño Fish


* 1 lb Fresh Jumbo Shrimp (shelled and deveined)
* 1 lb Halibut Steak
* 6 Jalapeño Peppers (minced)
* 1 cup diced Tomatoes
* 1 Mango (chopped)
* 2 Oranges (peeled and segmented)
* 2 Lemons (peeled and segmented)
* 1/2 Cup Onion Powder
* 4 cups fresh lemon juice
* 2 Tablespoons Cilantro
* 2 Tablespoons Oregano
* 2 Tablespoons Granulated Sugar
* salt and pepper to taste

In a large bowl, add Halibut, Jumbo Shrimp, Diced Tomatoes, Mango, Oranges, Lemons, Jalapeño, and Lemon Juice. Cover with plastic wrap and refrigerate for 4 hours.Remove and place Halibut and Shrimp on a pre-heated grill.Grill approximately 10 minutes, or until done. Chop and add back to bowl. Drain Lemon Juice, but do not throw it away.In a separate bowl, combine 2 cups of the Lemon Juice with Cilantro, Oregano, Onion Powder, Sugar, and Salt and Pepper.Mix well. Pour over the contents of the first bowl. Mix gently.Serves 6


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