Cajun-Style Whitefish

 

Cajun-Style Whitefish

1 1/2 cups fresh orange juice
2 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
3 cloves garlic, peeled
2 tablespoons jalapeno peppers, diced
2 tablespoons hot chili powder
2 tablespoons mild chili powder
2 teaspoons salt (or less)
1/4 teaspoon black pepper
1 pound black code, halibut, red snapper, monkfish, sole or perch
  • In a bowl, combine orange juice, lemon juice, lime juice, rice vinegar, garlic, jalapeno peppers, chili powders, salt and black pepper.
  • Let sauce stand at room temperature 3 hours.
  • Arrange fish fillet on a sheet of aluminum foil. Bring edges of foil up to form a bowl.
  • Spoon 2 tablespoons of sauce over each fillet. Pinch top edges of foil together to seal (leave amount of space for steam between top of fish and top of foil).
  • Arrange foil packets in a baking dish.
  • Steam at 450ºF 8-10 minutes, or until fish flakes easily when tested with a fork.
  • Heat remaining sauce, serve with fish.
Recipe borrowed from Choices for a Healthy Heart by Joseph C. Pisccatella.