Recipe for citrus-marinated grilled fish, made with fish marinated in bitter orange juice, orange zest, chipotle powder, garlic powder, cumin seeds, and oregano. Fish additionally can be seared.
- 2 lbs of white fish fillets, can use cod, halibut, rockfish, mahi-mahi, etc
- ¼ cup of Naranja agria or sour orange juice, from 1 fruit (can replace with a mix of half fresh orange juice and half lime juice)
- ½ tablespoon of oil
- 1 teaspoon of sour orange zest (or regular orange zest)
- 1 teaspoon of ground chipotle powder, or your favorite chili powder, adjust to taste – use paprika for non-spicy variation
- 2 teaspoons garlic powder
- 1 tablespoon of whole cumin seeds
- 1 teaspoon dry oregano
- 1 teaspoon salt
- Tortillas or tostadas
- Citrus habanero salsa
- Homemade guacamole or avocado slices
- Latin style rice
- Fried ripe plantains
- Cebollas encurtidas or lime pickled red onions
- Mix the dry spices and seasonings with the sour orange juice and oil.
- Rub the fish fillets with the citrus marinade and let marinate for at least 30 minutes.
- Preheat the grill, for the indoor grill, I usually heat it to max/searing temperature.
- Grill the fish to the desired doneness. The exact time will vary based on your grill and the thickness of the fish fillets. For the indoor grill, it usually takes 5-6 minutes for the fish to be cooked but still moist.
- Serve the grilled citrus fish with your choice of toppings and side dishes.
Make a quick entree salad using any leftovers, start with a layer of salad greens, add some avocado slices, the grilled fish, the citrus habanero salsa, and an extra squeeze of fresh lime with a drizzle of olive oilOpen Next Page To See More!