1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tbsp olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste
Directions
Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness.
Recipe By : W. Park Kerr
Servings: 4 servings
Baked Fish With Orange-Chili Marinade Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Fruit; Sauce; Seafood
The History of Recipes
We can follow the history of written recipes way back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to academics are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also tells us how the cooks of his times made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and dill. Later, there were two interesting books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but rather accounts of the types of food served to the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the East, including spices such as parsley and basil. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, the majority of which still exist in private cookery archives. For the centuries that followed, the upper-class families of the West competed with each other to serve up the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications were in high demand, as a result of increased literacy, increased leisure time and having more disposable income. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Fish With Orange Chili Marinade recipe.
