Saturday, June 9, 2007

South of the Border Snapper

1 env. GOOD SEASONS Zesty Italian Salad Dressing & Recipe Mix
1/4 cup lime juice
1/4 cup oil
3 Tbsp. tequila
2 Tbsp. chopped cilantro
1/8 tsp. ground red pepper (cayenne)
1 lb. red snapper
MIX all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.
POUR remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked rice garnished with lime wedges, if desired.

Use Your Broiler Marinate fish as directed. Drain; discard marinade. Preheat broiler. Place fish on greased rack of broiler pan 3 to 5 inches from heat. Broil 10 to 12 min. or until fish flakes easily with fork.Substitute Prepare as directed, using halibut fillets.


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